Printable | Taste of Home

Cashew Pea Salad

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

Printed from tasteofhome.com Jul 20, 2008

-----------------------Fold------------------------

Cashew Pea Salad cont.

3/4 cup chopped cashews
Lettuce leaves and tomato wedges, optional

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.