Cashew Pea Salad

• 3/4 cup vegetable oil
• 1/4 cup cider or red wine vinegar
• 1 garlic clove, minced
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 to 3/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1 package (10 ounces) frozen peas, thawed
• 2 celery ribs, thinly sliced
• 1/2 cup sour cream
• 4 bacon strips, cooked and crumbled
• 3/4 cup chopped cashews
• Lettuce leaves and tomato wedges, optional

1. For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
2. In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.

vegetable oil, cider, garlic, mustard, worcestershire sauce, salt, lemon juice, pepper, sugar, frozen peas, celery, sour cream, bacon, cashews, tomato wedges

Taken from www.tasteofhome.com/recipes/cashew-pea-salad/ (may not work)