"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CASHEW PEA SALAD Recipe

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This recipe for CASHEW PEA SALAD, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c vegetable oil
1/4 c cider or red wine vinegar
1 clove garlic, minced
2 to 3 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 to 3/4 tsp salt
1/2 tsp lemon juice
1/4 tsp pepper
1/4 tsp sugar
1 pkg (10 oz) frozen peas, thawed
2 celery ribs, thinly sliced
1/2 c sour cream
4 bacon strips cooked and crumbled
3/4 c chopped cashews

Directions:
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 T DRESSING.(REFRIGERATE REMAINING DRESSING) MIX WELL. FOLD INTO THE PEA MIXTURE. JUST BEFORE SERVING STIR IN THE BACON AND CASHEWS.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 min

 

 

 

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