Green Pea And Cashew Salad Recipe 445 Food

GREEN PEA AND CASHEW SALAD RECIPE - (4.4/5)

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.

PEA SALAD WITH CASHEWS AND BACON

Steps:

• In a large bowl, combine peas, bacon, celery, green onions and cashews.
• Mix together sour cream and mayonnaise and add to other ingredients.
• Stir until well combined. Chill until serving.

CASHEW PEA SALAD

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.

CASHEW PEA 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.

PESTO PEA SALAD

Steps:

• Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
• Pesto:
• 1/4 cup walnuts
• 1/4 cup pignolis
• 3 tablespoons diced garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
• Yield: 4 cups

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

GREEN PEA SALAD FOR 2

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water., In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.

CASHEW AND GREEN PEAS CURRY

Steps:

• Heat oil in a pan.
• Add mustard seeds and allow to crackle.
• Add curry leaves and saute for a few brief seconds.
• Add all the remaining ingredients.
• Cook for 15 minutes.
• Serve hot with plain white Basmati rice or ghee rice (recipe posted separately) and papaddams.

CURRIED CASHEW, PEAR, AND GRAPE SALAD

Steps:

• In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
• Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
• In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
• In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
• In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

GREEN PEA SALAD, EASY AND LIGHT!

Steps:

• Rinse peas under cold water (to quick thaw); drain.
• Mix all the ingredients; cover and refrigerate for 2 hours(to blend flavors).
• (Serving size about 3/4 c.).

BALSAMIC CASHEW PEA SALAD

Steps:

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

CHILLED PEA CASHEW SALAD

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!

PEA & CASHEW SALAD

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.

CURRIED CASHEW AND GREEN PEA SOUP

Steps:

• Combine 1/2 cup of the rice milk with the cashew butter and tofu in a food processor. Process until smoothly pureed.
• To serve at room temperature, transfer the puree to a serving container, then stir in the rest of the rice milk and the remaining ingredients. Check the seasoning, then serve. To serve chilled, refrigerate the soup for an hour or so.
• To serve warm, transfer the puree to a small soup pot. Add the rest of the rice milk and the remaining ingredients, stir together, and heat until just warmed through. Adjust the consistency with a little more rice milk if needed. Check the seasoning and serve.
• Served warm, there's something about this soup that calls for a hearty grain dish as a partner. I like it with Quinoa with Wild Mushrooms and Mixed Squashes (page 90). A simple green salad completes the meal.
• As a cool soup, it's delicious with Sweet and White Potato Salad with Mixed Greens (page 188). Add a simply prepared cauliflower dish like Sautéed Cauliflower with Sun-Dried Tomatoes and Basil (page 198) if you like.
• For a nice summer meal, serve with one or two lighter salads-many of those in Chapter Seven, Salads and Veggies on the Side, work well with this soup. Add some fresh bread or corn on the cob.
• Calories: 260
• Total Fat: 13g
• Protein: 12g
• Carbohydrates: 27g
• Fiber: 5g
• Sodium: 135mg

CASHEW, SHRIMP & PEA SALAD

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.