csalt
Sous Chef
- Joined
- Jul 23, 2006
- Messages
- 909
This is a nice recipe which I got from a friend.
Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard, to 3
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, to 3/4
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
10 ounces frozen peas, thawed
2 stalks celery, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 cooked crumbled bacon strips
3/4 cup chopped cashews
lettuce leaves, optional
tomato wedges, optional
For dressing: combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture, Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish. Yield: 6 to 8 servings. Editor's Note: Remaining dressing may be served on a tossed salad. Source: Taste Of Home Magazine April/May 99.
Cashew Pea Salad
3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard, to 3
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, to 3/4
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
10 ounces frozen peas, thawed
2 stalks celery, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 cooked crumbled bacon strips
3/4 cup chopped cashews
lettuce leaves, optional
tomato wedges, optional
For dressing: combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour.
In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture, Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish. Yield: 6 to 8 servings. Editor's Note: Remaining dressing may be served on a tossed salad. Source: Taste Of Home Magazine April/May 99.
