Cashew Shrimp And Pea Salad Recipes

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CASHEW, SHRIMP & PEA SALAD

Based on a recipe from Sunset's cookbook, Quick Cuisine. It's a favorite of mine! And it really is quick -- no cooking!

Provided by mersaydees

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13



Cashew, Shrimp & Pea Salad image

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.

Nutrition Facts : Calories 600.8, Fat 33.4, SaturatedFat 7.7, Cholesterol 175.9, Sodium 668.5, Carbohydrate 45.5, Fiber 10.3, Sugar 13.2, Protein 35.1

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, minced or 1 teaspoon dill weed
1 1/2 cups roasted salted cashews or 1 1/2 cups unsalted cashews
4 cups frozen baby peas, thawed and drained (20 ounce package)
1 cup green onion, thinly sliced, including tops
2 large stalk celery, cut diagonally into thin slices
3/4 lb small cooked shrimp
salt
pepper
6 -8 large butter lettuce leaves, washed and crisped
dill sprigs (optional for garnish)

CASHEW, SHRIMP AND PEA SALAD

This salad is a summertime favorite of mine. No cooking to heat up the kitchen and it is a meal all by itself. Originally from Sunset Magazine.

Provided by Skypoodle

Categories     Scandinavian

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11



Cashew, Shrimp and Pea Salad image

Steps:

  • Dressing: Mix first four ingredients and set aside.
  • Set aside 1/4 cup of cashews for garnish.
  • Combine the remaining cashews, peas, green onions, celery and shrimp.
  • Add dressing and toss gently to coat.
  • Season with salt and pepper. Sprinkle reserved cashews over top.

Nutrition Facts : Calories 273.1, Fat 13.5, SaturatedFat 3.1, Cholesterol 85.8, Sodium 275.4, Carbohydrate 22.7, Fiber 5.7, Sugar 6.6, Protein 17.7

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice
1 teaspoon dry dill weed
1 1/2 cups cashew nuts, roasted
4 cups peas, frozen petite size (thawed and drained)
1 cup green onion, thin slice including tops
2 stalks celery, thinly sliced diagonally
3/4 lb cooked shrimp
salt
pepper

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



Cashew Pea Salad image

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.

3/4 cup vegetable oil
1/4 cup cider or red wine vinegar
1 garlic clove, minced
2 to 3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper
1/4 teaspoon sugar
1 package (10 ounces) frozen peas, thawed
2 celery ribs, thinly sliced
1/2 cup sour cream
4 bacon strips, cooked and crumbled
3/4 cup chopped cashews
Lettuce leaves and tomato wedges, optional

CASHEW PEA SALAD

Make and share this Cashew Pea Salad recipe from Food.com.

Provided by carolinafan

Categories     Low Cholesterol

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8



Cashew Pea Salad image

Steps:

  • In a large salad bowl, combine all of the ingredients.
  • Serve immediately.

Nutrition Facts : Calories 349, Fat 21, SaturatedFat 3.7, Cholesterol 6.1, Sodium 517.7, Carbohydrate 34.2, Fiber 6.3, Sugar 9.3, Protein 10

1 (16 ounce) package frozen peas, thawed
1 (8 ounce) can sliced water chestnuts, drained
1 cup whole cashews
6 green onions, chopped
1/2 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon ground ginger
1 dash garlic powder

CASHEW SHRIMP

Oyster sauce, garlic, and ginger deliver big flavor to succulent sautéed shrimp in this speedy takeout-inspired supper. Roasted cashews and sliced celery add a pleasing crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10



Cashew Shrimp image

Steps:

  • Pat shrimp dry with paper towels; toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and 3/4 cup water.
  • Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and red-pepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes.

1 1/2 pounds medium shrimp, peeled and deveined Kosher salt and freshly ground pepper
1 tablespoon cornstarch
2 tablespoons oyster sauce, such as Lee Kum Kee
2 tablespoons safflower oil
4 celery stalks, cut on a sharp bias 1/4 inch thick (2 1/2 cups), plus celery leaves for serving
1 teaspoon finely grated garlic (from 2 cloves)
1 tablespoon finely grated ginger (from a 2-inch piece)
Pinch of red-pepper flakes, plus more for serving
1/2 cup roasted cashews
Steamed white rice, for serving

CASHEW PEA SALAD

A crisp pea salad that has a tangy dressing. Looks really pretty when lined with lettuce leaves and garnished with tomato slices. Cook time is actually the chill time for the dressing.

Provided by Kelly

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14



Cashew Pea Salad image

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.

Nutrition Facts : Calories 492.4, Fat 46.3, SaturatedFat 9.9, Cholesterol 18.7, Sodium 531.8, Carbohydrate 14.4, Fiber 2.9, Sugar 4.1, Protein 7.7

3/4 cup vegetable oil
1/4 cup red wine vinegar
1 garlic clove, minced
2 -3 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2-3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1 (10 ounce) package frozen peas, thawed
2 celery ribs, thinly sliced
2 green onions, thinly sliced
1/2 cup sour cream
4 slices bacon, strips cooked and crumbled
3/4 cup cashews, chopped

CASHEW SNOW PEA SALAD

I like to serve this cool and refreshing dish on hot summer days. My guests enjoy the crunchy snow peas, cauliflower and cashews tossed with a light ranch dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 9



Cashew Snow Pea Salad image

Steps:

  • In a large bowl, combine peas, cauliflower, celery and onions. , In a small bowl, combine the sour cream and salad dressing; pour over vegetables and toss to coat. , Serve in a lettuce-lined bowl if desired. Sprinkle with bacon and cashews.

Nutrition Facts : Calories 159 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 297mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

3 cups fresh snow peas, halved
2 cups chopped cauliflower
1 cup chopped celery
1/4 cup chopped green onions
1/2 cup reduced-fat sour cream
1/2 cup reduced-fat ranch salad dressing
Leaf lettuce, optional
3 bacon strips, cooked and crumbled
1/3 cup chopped cashews

SHRIMP AND PEA SALAD

Nice cool shrimp salad on a hot summer day.

Provided by Crystal

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5



Shrimp and Pea Salad image

Steps:

  • Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  • Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  • Arrange lettuce onto 4 plates; top with shrimp mixture.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 14.8 g, Cholesterol 225.4 mg, Fat 9.5 g, Fiber 4.5 g, Protein 29.2 g, SaturatedFat 1.6 g, Sodium 487.4 mg, Sugar 6.3 g

1 pound frozen cooked cocktail shrimp
2 cups frozen peas
½ cup thinly sliced red onion
¼ cup Ranch dressing
6 cups Boston lettuce leaves

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