Crunchy Pea And Cheese Salad Recipe

1 cup celery -- sliced thin

8 oz water chestnut slices -- rinsed and drained

1/4 cup sweet onions -- finely chopped

1/2 cup green pepper -- diced

1 cup monterey jack cheese -- diced

1/4"

8 ounces ranch salad dressing

1/2 cup sour cream

1 teaspoon dijon mustard

1 cup sunflower seeds

2 tablespoons bacon bits -- optional

In a large bowl toss together the peas (still frozen), celery, water chestnuts, onion, green pepper and cheese. In a small bowl, stir together the ranch dressing, sour cream and dijon. Pour dressing over vegetables and stir to combine. Sprinkle in bacon and sunflower seeds and stir well. Chill for several hours.

Yield: 4 main dish servings.