Cashewshrimpandpeasalad Recipes

CASHEW PEA SALAD

Cashew Pea Salad image

My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 package (10 ounces) frozen peas, thawed
2 celery ribs, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges, optional

Steps:

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.

Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

CASHEW, SHRIMP & PEA SALAD

Cashew, Shrimp & Pea Salad image

Based on a recipe from Sunset's cookbook, Quick Cuisine. It's a favorite of mine! And it really is quick -- no cooking!

Provided by mersaydees

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, minced or 1 teaspoon dill weed
1 1/2 cups roasted salted cashews or 1 1/2 cups unsalted cashews
4 cups frozen baby peas, thawed and drained (20 ounce package)
1 cup green onion, thinly sliced, including tops
2 large stalk celery, cut diagonally into thin slices
3/4 lb small cooked shrimp
salt
pepper
6 -8 large butter lettuce leaves, washed and crisped
dill sprigs (optional for garnish)

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.

Nutrition Facts : Calories 600.8, Fat 33.4, SaturatedFat 7.7, Cholesterol 175.9, Sodium 668.5, Carbohydrate 45.5, Fiber 10.3, Sugar 13.2, Protein 35.1

CASHEW, SHRIMP AND PEA SALAD

Cashew, Shrimp and Pea Salad image

This salad is a summertime favorite of mine. No cooking to heat up the kitchen and it is a meal all by itself. Originally from Sunset Magazine.

Provided by Skypoodle

Categories Scandinavian

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice
1 teaspoon dry dill weed
1 1/2 cups cashew nuts, roasted
4 cups peas, frozen petite size (thawed and drained)
1 cup green onion, thin slice including tops
2 stalks celery, thinly sliced diagonally
3/4 lb cooked shrimp
salt
pepper

Steps:

Dressing: Mix first four ingredients and set aside.
Set aside 1/4 cup of cashews for garnish.
Combine the remaining cashews, peas, green onions, celery and shrimp.
Add dressing and toss gently to coat.
Season with salt and pepper. Sprinkle reserved cashews over top.

Nutrition Facts : Calories 273.1, Fat 13.5, SaturatedFat 3.1, Cholesterol 85.8, Sodium 275.4, Carbohydrate 22.7, Fiber 5.7, Sugar 6.6, Protein 17.7

SUGAR SNAP PEA AND RADISH SALAD

Sugar Snap Pea and Radish Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Kosher salt
3/4 pound sugar snap peas
1 bunch red radishes
1/2 bunch fresh chives
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
In a large salad bowl, combine the peas, radishes, and minced chives.
For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
Toss the vinaigrette with the salad and serve.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Curried Cashew, Pear, and Grape Salad image

Whenever I make this salad for guests, I'm always asked for the recipe and my family always requests this. We call it 'The Good Salad.'

Provided by CHRISTYG

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

¾ cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
½ teaspoon kosher salt
½ teaspoon cayenne pepper
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
½ cup olive oil
salt and black pepper to taste
1 (10 ounce) package mixed salad greens
½ medium Bosc pear, thinly sliced
½ cup halved seedless red grapes

Steps:

In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 21.4 g, Cholesterol 11.7 mg, Fat 30.7 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 623.9 mg, Sugar 12.7 g

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