Crunchy Pea Salad

Several of us have tested a variety of pea salad recipes, and this was the one we liked the very best. And just looking at the recipe wants me to make it again.  It's also a Nutcracker Museum staff favorite!

16 oz. pkg. frozen baby peas, thawed

1 c. celery, diced

6 slices bacon, cooked & crumbled

1 c. cauliflower, chopped

1 can water chestnuts, drained & chopped

1/2 c. green onions, diced

1 c. almonds, sliced or chopped

1/2 c. sour cream

1 c. ranch dressing

1/2 tsp. Dijon mustard

1 clove garlic, minced

1/2 c. cheddar cheese, shredded

2 Tbsp. chopped pimento (optional)

Combine vegetables, chestnuts, bacon and nuts. Mix together ranch dressing, sour cream, mustard and garlic. Add cheese and pour over vegetable mix. Toss gently and chill.