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Cashew Pea Salad Recipe

Cashew Pea Salad Recipe photo by Taste of Home

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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.

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Cashew Pea Salad Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 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

Directions

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: 6-8 servings.

Nutritional Facts 1 serving (1/2 cup) equals 336 calories, 31 g fat (6 g saturated fat), 13 mg cholesterol, 375 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cashew Pea Salad in Taste of Home April/May 1999, p39

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.

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Cashew Pea Salad

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Reviewed on May. 17, 2012 by TexasCookie

Tasty and different, the peas, bacon and cashews really go together wonderfully. This is really a 4 1/2 star recipe and we make it regularly for family gatherings where it's popular with everyone.