Cashew Shrimp & Peas Salad Recipe
Ingredients
| Dill Dressing recipe follows | ||
| 1 1/2 cups salted or unsalted roasted cashews | ||
| 1 package about 1 lb. frozen tiny peas, thawed and drained | ||
| 1 cup thinly sliced green onions including tops | ||
| 2 large stalks celery, cut diagonally into thin slices | ||
| 3/4 pound small cooked shrimp | ||
| Butter lettuce leaves | 8 Large, crisped | |
| Dill sprigs | ||
| 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.
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.
Chef
