Bacopa Pea Salad

• 1 (10 ounce) package frozen peas
• 2 celery ribs, thinly sliced
• 2 cup small cauliflower roasted
• 2 T. olive oil
• 3 green onions, thinly sliced
• 3/4 cup Pepper dressing
• 1/4 cup sour cream
• 4 bacon strips, cooked and crumbled
• 1/4 cup toasted pine nuts
• Salt and fresh ground pepper to taste
• Pepper Dressing
• Makes about 1 1/2 cups
• 1 cups mayonnaise
• 1/4 cup milk
• 1/2 tablespoon cider vinegar
• 1/2 teaspoon fresh lemon juice
• 2 T. grated reggiano parmesan cheese
• 2 T. freshly ground black pepper
• 1 T. finely minced shallot
• 1/2 teaspoon garlic powder
• 1 T. chopped garlic
• Dash hot pepper sauce
• Dash Worcestershire sauce

1. 1.tut up cauliflower in 1 inch pieces. Mix with oil and roast in broiler only to start of golden coloring. Do not overcook. Cool in ice bath.
2. 2.tn a large bowl, combine peas (frozen), celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour or best overnight. Just before serving, stir in bacon and pine nuts.

frozen peas, celery, cauliflower, olive oil, green onions, pepper dressing, sour cream, bacon, nuts, salt, pepper, mayonnaise, ubc, cider vinegar, lemon juice, grated reggiano parmesan cheese, ground black pepper, shallot, garlic powder, garlic, hot pepper, worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/bacopa-pea-salad-1247167 (may not work)