I've tried many recipes over the years for green pea salad, and this is by far the best IMO. Because I've made this so many times, I have a few suggestions for those of you who'd like to try it. You can use bottled Ranch dressing, but it just isn't the same.....for this dish I make up a batch (semi-homemade) :wink:. The Ranch mix calling for BUTTERMILK is the best. This salad gets BETTER with age, which can be convenient. I like to let it sit in the frig a couple of days before eating; HOWEVER, if you make it ahead of time, don't add the cashews until serving (you could use a different nut I'm sure, if you so desire). My best friend who doesn't like peas, cauliflower, celery or onions, and isn't fond of Ranch dressing, likes THIS. :smile2: 1 (10-oz) pkg. frozen baby peas or 2 cups fresh peas 1 cup diced celery 1 cup chopped cauliflower 1 cup chopped cashews 1/4 cup diced green onions 1/4 cup crisp-cooked, crumbled bacon 2 Tbsp chopped pimento 3/4 cup Ranch dressing 1/4 cup sour cream 1/2 tsp Dijon mustard 1/8 tsp ground black pepper Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and pimentos in large bowl. Whisk together dressing, sour cream, mustard and black pepper in a small bowl; pour over salad mixture. Toss gently; chill.