Shrimp Curry Salad with Cashews

Ingredients:

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

Curry Dressing

(See recipe below)

Instructions:

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-tablespoon Milk

1-teaspoon Curry powder

⅛-teaspoon Lemon pepper

Combine all the ingredients in a small bowl; makes about ¾ cup of dressing.

Serves 4

Article Source: http://EzineArticles.com/312792

One Response to Shrimp Curry Salad with Cashews

  1. It抯 hard to search out knowledgeable people on this topic, but you sound like you know what you抮e speaking about! Thanks

Leave a Reply

Your email address will not be published.