Cashew Curry Shrimp Salad (Gluten Free)

Cashew Curry Shrimp Salad (Gluten Free)

Photo by Jo A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Curry Dressing

  • ½

    cup reduced-fat mayonnaise or salad dressing

  • 2

    tablespoons lemon juice

  • 1

    tablespoon milk

  • 1

    teaspoon curry powder

  • teaspoon pepper

  • Salad

  • 1

    cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

  • 1

    package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed

  • 2

    medium stalks celery, thinly sliced (¾ cup)

  • 1

    can (1.75 oz) shoestring potatoes (1¼ cups)

  • ½

    cup cashew halves

  • 1

    head Belgian endive

Directions

In small bowl, mix all dressing ingredients. Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors. Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.


Nutrition

Facebook Conversations