Cashew Curry Shrimp Salad
|Low fat mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Frozen sweet peas||1 Cup (16 tbs)|
|Frozen cooked deveined peeled shrimp||12 Ounce (thawed)|
|Celery stalks||3⁄4 Cup (12 tbs), thinly sliced (2 medium sized)|
|Canned shoestring potatoes||1 3⁄4 Ounce (1 1/4 cups)|
|Cashew halves||1⁄2 Cup (8 tbs)|
|Belgian endive head||1|
1. In small bowl, mix all dressing ingredients.
2. Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
3. Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.