Cashew, Shrimp & Pea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Based on a recipe from Sunset's cookbook, Quick Cuisine. It's a favorite of mine! And it really is quick - no cooking! Ingredients:
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon lemon juice |
1 tablespoon fresh dill, minced or 1 teaspoon dill weed |
1 1/2 cups roasted salted cashews or 1 1/2 cups unsalted cashews |
4 cups frozen baby peas, thawed and drained (20 ounce package) |
1 cup green onion, thinly sliced, including tops |
2 large stalk celery, cut diagonally into thin slices |
3/4 lb small cooked shrimp |
salt |
pepper |
6 -8 large butter lettuce leaves, washed and crisped |
dill sprigs (optional for garnish) |
Directions:
1. Combine the dressing ingredients and mix well.
2. Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
3. Gently mix in dressing. Season with salt and pepper to taste.
4. Line a serving platter or bowl with lettuce.
5. Spoon salad into center; garnish with reserved cashews and, if desired, dill.
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