Gluten-Free Cashew Curry Shrimp Salad

 


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 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

  • Steps

1 In small bowl, mix all dressing ingredients.

    2 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.

    3 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.

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