Instructions: A good addition to a lunch whether eating inside or out. Garnish with slices of red pepper.

Cook bacon in non-stick frying pan. Drain. Transfer to medium bowl.

Add peas, green onion, sour cream, dill weed, salt and pepper. Stir. Chill until serving time.

Makes 3 1/4 cups salad.

Variation: Omit green onions and add 1/4 cup slivered red onion.

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