Cashew Pea Salad

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)

For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.

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.
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.