Salad of Petite Peas

2 pkgs (10 oz. each) frozen petite peas
2 cups sliced celery
1⁄2 cup chopped green onions
1⁄2 cup chopped cashews
1⁄2 cup crumbled fried bacon
1 1⁄4 cups Herb Dressing

1) Thaw the frozen peas (do not cook). Combine with celery, green onions, cashews, and crisp bacon.

2) Toss with Herb Dressing.

3) Serve on a bed of lettuce surrounded by tomato wedges.

Herb Dressing

1 cup sour cream
1 cup real mayonnaise
1 egg-sized onion, chopped
1 clove garlic, minced or mashed
2 tablespoons lemon juice
1 teaspoon chopped parsley
1⁄2 teaspoon salt
1/8 teaspoon ground pepper
1⁄4 teaspoon paprika
1/8 teaspoon curry powder
1⁄4 teaspoon each, dried rosemary and thyme
1 teaspoon caraway seeds
1⁄2 teaspoon Worcestershire

1) Combine sour cream and mayonnaise. Season with onion, garlic, lemon juice, parsley, salt, pepper, paprika, curry, dried herbs, caraway seeds, and
Worcestershire.

2) Chill for 24 hours.

Source: from The Steinbeck House Cookbook

Prepared by: Margo for the February 2004 meeting