Cashew and Pea Salad
- 1 1/2 cups cashews
- 4 cups frozen peas, thawed and drained
- 1 cup sliced green onions
- 2 large stalks celery, sliced diagonally
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 to 2 teaspoons dried dill weed
Cashew and Pea Salad
Featured in the Honolulu Star-Bulletin on June 28, 2006.
Ingredients:
Directions:
- Mix together cashews, peas, green onions, and celery.
- Combine remaining ingredients, add to pea mixture; mix well.
Makes 8 servings.
Variation: add 3/4 pound tiny cooked, shelled shrimp to the salad.
Approximate nutrient analysis per serving:
270 calories, 19 g fat, 4 g. saturated fat, 5 mg cholesterol, 300 mg sodium, 20 mg carbohydrate, 5 g fiber, 7 g sugar, 8 g protein
Approximate nutrient analysis per serving (with 3/4 pound shrimp variation):
320 calories, 20 g fat, 4.5 g. saturated fat, 90 mg cholesterol, 400 mg sodium, 20 mg carbohydrate, 5 g fiber, 7 g sugar, 17 g protein
