Ingredients

• 1 English hothouse cucumber, chopped
• 1 16-ounce bag frozen petite peas, thawed
• 2 bunches radishes, chopped
• 1 cup chopped celery
• 1/2 cup finely chopped red onion
• Ranch Dressing

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Instructions

1. Combine all vegetables in large bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.) Toss salad with enough Ranch Dressing to coat. Season to taste with salt and pepper and serve.