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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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6-8 servings

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.
Nutrition Facts
1/2 cup: 336 calories, 31g fat (6g saturated fat), 13mg cholesterol, 375mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 5g protein.

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