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Cashew Pea Salad

3/4 cup vegetable oil

1/4 cup red wine vinegar

1 garlic clove, finely minced

1 tablespoon Dijon-style mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon salt

1 teaspoon lemon juice

1/4 teaspoon pepper

1/4 teaspoon sugar

1 (10-ounce) package frozen peas, thawed

2 celery ribs, thinly sliced

2 green onions, thinly sliced

1/2 cup sour cream

4 bacon strips, cooked and crumbled

3/4 cup chopped cashews

Lettuce leaves and tomato wedges (optional)

1. For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
2. In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture.
3. Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges.

Makes 6 to 8 servings.