1Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
2In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
3Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.