Back To Recipe

Nutrition Facts

  • One serving:
  • (1/2 cup)
  • Calories:
  • 336
  • Fat:
  • 31 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 375 mg
  • Carbohydrate:
  • 11 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

Cashew Pea Salad

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.

SERVINGS

 6-8

CATEGORY

 Salads

PREP

 15 min.

TOTAL

 15 min.

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.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008