Ingredients

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

¼ cup milk

½ 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

½ teaspoon garlic powder

1 T. chopped garlic

Dash hot pepper sauce

Dash Worcestershire sauce

Preparation

  1. Cut 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. In 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.