Chilled Pea Cashew Salad Recipes

Steps:

• In small bowl, combine sour cream, mayonnaise and dressing mix. In large bowl, mix peas, bacon, celery, onion, pepper and water chestnuts. Pour dressing over all, stir together and chill. Just before servings, stir in cashews. Note: More or less of the dressing mixture as you wish.

Steps:

• For the dressing, combine the first nine ingredients in a small bowl and mix well. Cover and refrigerate for 1 hour.
• In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons of dressing (refrigerate remaining dressing) mix well.
• Fold into pea mixture.
• Just before serving, stir in bacon and cashews.
• May be served with additional dressing, if desired, or dressing may be saved for another salad.

Steps:

• 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.

Steps:

• Steam the peas (if you are using frozen peas just rinse in hot water, do not cook them).
• Plunge the peas in ice or very cold water; drain and pat dry with a paper towel.
• Place in a bowl with the nuts, bacon, green onion, celery and toss with sour cream.
• In a small bowl, combine Ranch dressing, mustard and garlic, pour over the peas; toss to combine.
• Season with salt and pepper (if using) to taste.
• Chill for a minimum of 4 hours before serving.
• Delicious!

Steps:

• In a strainer, rinse the wild rice under cold water, drain well.
• Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.
• Reduce the heat and simmer, covered, for 45-50 minutes, until tender.
• Drain off any excess liquid.
• Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender.
• Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown.
• Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture.
• For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper.
• Cover and shake until blended; pour the dressing over the salad and toss until evenly coated.
• Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend.
• To serve the salad, spoon it onto a lettuce lined platter.

Steps:

• Combine the dressing ingredients and mix well.
• Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
• Gently mix in dressing. Season with salt and pepper to taste.
• Line a serving platter or bowl with lettuce.
• Spoon salad into center; garnish with reserved cashews and, if desired, dill.

Steps:

• Toss together all ingredients.
• Serve chilled or at room temperature.