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Cashew Shrimp & Peas Salad

fast.cook's picture
Ingredients
  Dill dressing 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Roasted cashews 1 1⁄2 Cup (24 tbs) (Salted / Unsalted)
  Frozen tiny peas 1 Pound, thawed and drained (1 Package)
  Thinly sliced green onion with tops 1 Cup (16 tbs)
  Celery stalks 2 Large, cut diagonally into thin slices
  Small cooked shrimp 3⁄4 Pound
  Butter lettuce leaves 8 Large, rinsed and crisped
  Dill sprigs 4
  Salt To Taste
  Pepper To Taste
Directions

Prepare Dill Dressing; set aside.
Set aside 2 tablespoons of the cashews.
In a large bowl, combine remaining cashews, peas, onions, celery, and shrimp.
Add dressing and mix lightly.
Season to taste with salt and pepper.
Line a platter or serving bowl with lettuce.
Spoon salad into center; garnish with reserved 2 tablespoons cashews and, if desired, dill sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Quick, Healthy

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