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Recipe of the week: Cashew Pea Salad

Submitted by Pat Krejci

Cashew Pea Salad


1 10 oz. package frozen peas, cooked and drained

1 cup diced celery

1 cup chopped fresh cauliflower

1/4 cup sliced green onion

1 cup chopped cashews

1/2 cup sour cream

1 cup Hidden Valley Ranch dressing

Mix all of the ingredients together then refrigerate.

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