Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble; set aside.

In a medium bowl, combine peas, celery, red onions, sour cream, mayonnaise and vinegar. Gently toss to coat. Cover and refrigerate until ready to serve.

Just before serving, stir in cashews and bacon, season with salt and pepper.

Cook's Note: Shredded cheddar cheese and water chestnuts would make a great addition to this salad.