Pea and Cauliflower Salad

1 cup diced celery

1 cup chopped cauliflower

1 cup toasted pine nuts*

1/4 cup diced green onions

1/4 cup crisp-cooked, crumbled bacon

2 tablespoons chopped pimientos

3/4 cup Hidden Valley® The Original Ranch® Dressing

1/4 cup sour cream

1/2 teaspoon Dijon mustard

Rinse peas in hot water; drain. Combine peas, celery, cauliflower, toasted pine nuts, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.

Toast pine nuts in non-stick skillet over medium heat for 1 minute