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Cashew, Shrimp and Pea Salad Recipe

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This recipe for Cashew, Shrimp and Pea Salad, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daisy Binning-Toye
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Package Petite Frozen Peas, thawed and drained
1 1/2 C. Salted Roasted Cashews
1 C. Thinly sliced green onions
2 Large Celery Stalks, but diagonal into thin slices
3/4 Lb. Tiny Cooked Shrimp or 6-8 Large
Butter
Lettuce Leaves
Salt and Pepper

Dill Dressing:

1/4 C. mayonnaise
1/4 C. Sour Cream
1 TBSP Lemon Juice
1 TBSP minced fresh dill or 1 tsp. dill seed

Directions:
Directions:
Wash lettuce leaves and crisp in cold water. Set aside 2 Tbsp. or more of cashews.

In a large bowl stir together remaining cashews, peas, onions, celery and shrimp. add the dill dressing ( in a bowl stir together all ingredients.)

Stir to coat all ingredients.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Daisy noted on her recipe card that this is her favorite recipe.

 

 

 

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