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Cashew Pea Salad
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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
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
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |