Spring Pea Salad

Let’s make it

1. Cook peas until tender according to package directions, or simmer fresh peas 2–4 minutes. Drain, cool and pat dry.
2. Mix vegetables, nuts and cooked bacon with sour cream.
3. Whisk mustard, ranch dressing and garlic; fold into the salad. Cover and chill for at least 1 hour before serving.

From the complete review edition, page 46. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.