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Cashew Pea Salad (D, TNT)
Source: "Taste of Home Annual Recipes 2000"
Serves: 6 to 8

3/4 cup vegetable oil
14 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 10-ounce package frozen peas, thawed
2 celery ribs, thinly sliced
2 scallions, thinly sliced
1/2 cup sour cream
3/4 cup cashews chopped
Soy "bacon" bits (optional)

Combine 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 of the dressing mixture. Fold into the pea mixture. Just before serving stir in the cashews and "bacon" bits.

Serve on a bed of lettuce and garnish with tomato wedges.

Note: Remaining dressing may be served on a tossed salad.

Poster's Notes:
First time I made this I had no "bacon" bits so I just left them out. It was very good. However, when I put it into the second batch, it was terrific. The smoky flavor and added crunch was wonderful.

Posted by Judith Trachtman

Nutritional Info Per Serving: N/A