Shrimp Curry Salad with Cashews
4-cups Boston lettuce, cut into bite size pieces
1-cup Sweet peas, frozen
12-ounces Shrimp (frozen, cooked, peeled & deveined, thawed, Drained and remove tails.)
2-stalks Celery, sliced
1¼-cups Shoestring potatoes, canned
½-cups Cashews, chopped
(See recipe below)
Cook and drain peas according to directions on package; rinse with cold water and drain. Make Curry Dressing; set aside.
Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and refrigerate for three hours to let flavors blend. Just before serving stir in shoestring potatoes and cashews; divide into four plates and serve.
Ingredients & Instructions for Curry Dressing:
½-cup Mayonnaise or sour cream
2-tablespoons Lemon juice
1-teaspoon Curry powder
⅛-teaspoon Lemon pepper
Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.
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