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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.
This recipe is:
Quick
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.
“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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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.
Reviewed on Jul. 29, 2010 by terber
2 green onions, thinly sliced, is what's missing
Reviewed on Mar. 20, 2010 by HBcook
The stars aren't working. I want to give this 5 stars and it is stuck on 1. EXCELLENT salad. It sounded good but far exceeded my expectations.
Reviewed on Mar. 19, 2010 by HBcook
COMPLAINT!this recipe says in the direction ONIONS there are no onion listed in the ingredients - poorly written and edited by the TOH staff.
COMPLAINT!
this recipe says in the direction ONIONS there are no onion listed in the ingredients - poorly written and edited by the TOH staff.
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