Pea Cashew Salad Recipes

CASHEW SNOW PEA SALAD

Steps:

• In a large bowl, combine peas, cauliflower, celery and onions. , In a small bowl, combine the sour cream and salad dressing; pour over vegetables and toss to coat. , Serve in a lettuce-lined bowl if desired. Sprinkle with bacon and cashews.

PEA SALAD WITH CASHEWS AND BACON

Steps:

• In a large bowl, combine peas, bacon, celery, green onions and cashews.
• Mix together sour cream and mayonnaise and add to other ingredients.
• Stir until well combined. Chill until serving.

CASHEW PEA SALAD

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.

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.

LAYERED PEA SALAD WITH CREAMY HERB DRESSING

Steps:

• In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
• Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

GREEN PEA AND CASHEW SALAD RECIPE - (4.4/5)

Steps:

• In small bowl, combine sour cream, mayonnaise and dressing mix. In large bowl, mix peas, bacon, celery, onion, pepper and water chestnuts. Pour dressing over all, stir together and chill. Just before servings, stir in cashews. Note: More or less of the dressing mixture as you wish.

CREAM OF CASHEW PEA SOUP

Steps:

• Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
• Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
• Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
• Serve soup topped with scallions and potato chips.
• Do Ahead
• Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

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.

PEA SALAD

Steps:

• Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
• Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
• Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

BALSAMIC CASHEW PEA SALAD

Steps:

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

PEA AND CAULIFLOWER SALAD

Steps:

• Mix the peas, cauliflower, olives, and celery together in a large bowl.
• Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.