Cashew, Shrimp & Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pretty salad that is quick to put together and perfect for Spring & Easter (love the pop of the peas and crunch of the cashews and celery). Ingredients:
dill dressing |
1/4 cup best foods mayonnaise |
1/4 cup organic sour cream |
1 tablespoon lemon juice |
1 tablespoon fresh dill, minced |
salad |
1 1/2 cups roasted unsalted cashews |
4 cups frozen petite peas, thawed and drained |
1 cup green onion, thinly sliced, including tops |
2 large stalk celery, finely chopped |
1 lb small cooked shrimp |
sea salt & fresh ground pepper, to taste |
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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