- 8 slices bacon
- 1 (10 ounce) package frozen green peas, thawed and drained
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 2/3 cup sour cream
- 1 cup chopped cashews
- salt and pepper to taste
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
- Just before serving, stir in cashews and bacon into salad. Season with salt and pepper.