Cashew Curry Shrimp Salad (Gluten Free)

By Jomamma

Ingredients

• Curry Dressing
• 1/2 cup reduced-fat mayonnaise or salad dressing
• 2 tablespoons lemon juice
• 1 tablespoon milk
• 1 teaspoon curry powder
• 1/8 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 (3/4 cup)
• 1 can (1.75 oz) shoestring potatoes (1 1/4 cups)
• 1/2 cup cashew halves
• 1 head Belgian endive

Details

Preparation time 15mins

Preparation

Step 1

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.