Cashew Vegetable Salad Recipe

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No one will guess this eye-appealing cashew salad from Amy Balenzano of Spokane, Washington comes together in minutes. The homemade dressing with a hint of ginger gives it so much flavor, they’ll think you spent all day in the kitchen.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 5 servings

Ingredients

  • 1 package (16 ounces) frozen peas, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 to 1 cup whole cashews
  • 6 green onions, chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground ginger
  • Dash garlic powder

Nutritional Facts

3/4 cup (prepared with 1/2 cup unsalted cashews and fat-free mayonnaise) equals 196 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 364 mg sodium, 27 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Directions

  1. In a large salad bowl, combine all of the ingredients. Serve immediately. Yield: 5 servings.
Originally published as Cashew Pea Salad in Simple & Delicious March/April 2006, p14

Nutritional Facts

3/4 cup (prepared with 1/2 cup unsalted cashews and fat-free mayonnaise) equals 196 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 364 mg sodium, 27 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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