Creamy Pea Salad


15 minutes active, 1 hour inactive to prepare serves 15 (Large party size)


4 Thick Cut Bacon slices 
2 cups green peas, fresh
1 can  of chickpeas
1 1/2 cup cauliflower, chopped
1/2 cup celery, diced
1/2 cup sour cream
3/4 cup ranch dressing
3 teaspoons Kozlik's Dijon Classique (can be substituted with some of our             other  savoury mustard flavours)
2 Tablespoons Kozlik's Triple Crunch
1 1/2 cups cashews, chopped
1 cup green onions, diced
salt and pepper

Mix together ranch dressing, Kozlik's Dijon Classique, Kozlik's Triple Crunch Mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside.

Cook bacon in a skillet over medium-high heat until browned, then chop and set aside.

Bring a large pot of salted water to boil and add the peas. Cook 1-2 minutes, or until just tender, then run under cold water to cool.

In a large bowl, combine peas, chickpeas, celery, green onions, cashews, cauliflower and bacon in a large bowl until well mixed. Add the dressing and mix until everything is evenly coated.

Cover and refrigerate for at least 1 hour before serving