PEA & CASHEW SALAD
Yummy is the only way to describe this pea and cashew salad.
Provided by barbara lentz
Categories Other Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. Mix the sour cream. mayo, and vinegar together. Add salt and pepper to taste.
- 2. Mix the remaining ingredients together and stir in the dressing. Let sit in fridge for at least 30 minutes and serve.
SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
- Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
CASHEW PEA SALAD
My son-in-law frequently requests this crisp pea salad of mine. It has plenty of fresh ingredients and a tangy dressing. Peas are positively palate-pleasing paired with cashews in the cool side dish.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 336 calories, Fat 31g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 375mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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