Pea Salad

The Record’s “Recipe of the Week”:
Pea Salad by Ronda Hawks

10 oz. pkg. frozen peas
1 cup sliced celery
1 cup chopped cauliflower
1/4 cup green onion, diced
1/4 cup cooked bacon, crumbled
1/2 cup sour cream
1 cup Hidden Valley Ranch dressing
1/2 tsp. mustard
Dash garlic salt

Rinse the peas in hot water; drain. Combine the vegetables and bacon with the sour cream. Mix the prepared dressing, mustard and garlic salt together. Pour over the salad. Toss gently and chill.