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CRUNCHY PEA SALAD

3 pounds fresh English peas (3 cups shelled)
1 cup sliced celery
1/2 cup sliced radishes (about 1/4 pound)
1/2 cup sliced green onions
1 (8-ounce) carton sour cream
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnishes: green onion, whole radishes

Shell and wash peas; cover with water in a medium saucepan. Bring
to a boil; cover, reduce heat, and simmer 8 to 12 minutes or until
tender. Drain well.

Combine peas, celery, sliced radishes, and sliced green onions,
mixing well. Cover and chill.

Combine sour cream, lemon juice, mustard, salt, and pepper. Serve
dressing with salad. Garnish if desired. Yield: 8 servings.

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