Pea Cashew Salad Recipes

CASHEW PEA SALAD

Steps:

• For the dressing, combine the first nine ingredients in a small bowl and mix well. Cover and refrigerate for 1 hour.
• In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons of dressing (refrigerate remaining dressing) mix well.
• Fold into pea mixture.
• Just before serving, stir in bacon and cashews.
• May be served with additional dressing, if desired, or dressing may be saved for another salad.

PEA & CASHEW SALAD

Steps:

• 1. Mix the sour cream. mayo, and vinegar together. Add salt and pepper to taste.
• 2. Mix the remaining ingredients together and stir in the dressing. Let sit in fridge for at least 30 minutes and serve.

BALSAMIC CASHEW PEA SALAD

Steps:

• Toss together all ingredients.
• Serve chilled or at room temperature.

CASHEW PEA SALAD

Steps:

• In a large salad bowl, combine all of the ingredients.
• Serve immediately.

CHILLED PEA CASHEW SALAD

Steps:

• Steam the peas (if you are using frozen peas just rinse in hot water, do not cook them).
• Plunge the peas in ice or very cold water; drain and pat dry with a paper towel.
• Place in a bowl with the nuts, bacon, green onion, celery and toss with sour cream.
• In a small bowl, combine Ranch dressing, mustard and garlic, pour over the peas; toss to combine.
• Season with salt and pepper (if using) to taste.
• Chill for a minimum of 4 hours before serving.
• Delicious!

CASHEW, SHRIMP & PEA SALAD

Steps:

• Combine the dressing ingredients and mix well.
• Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
• Gently mix in dressing. Season with salt and pepper to taste.
• Line a serving platter or bowl with lettuce.
• Spoon salad into center; garnish with reserved cashews and, if desired, dill.