Pea Cashew Salad Recipes

CRUNCHY PEA SALAD WITH CASHEWS

Crunchy Pea Salad with Cashews image

This Crunchy Pea Salad with Cashews is a great summer salad packed full of classic flavors and textures. With chilled peas, crisp celery, chopped cauliflower, green onion, and cashews covered in a simple homemade ranch and sour cream dressing and garnished with bacon bits and shredded cheddar cheese, this salad is refreshing and light.

Provided by Julie - The Recipe Life

Number Of Ingredients 9

Ingredients

24 ounce frozen peas (2- 12 ounce bags)
1 cup celery (diced)
1 cup cauliflower (chopped)
¼ cup green onion (diced)
1 cup cashews (chopped)
½ cup sour cream
1 cup ranch dressing
bacon bits
1 cup shredded cheddar cheese

Steps:

Thaw the peas in a colander under lukewarm water for a couple of minutes. Drain and let air dry while preparing the rest of the ingredients.
In a large mixing bowl, gently mix the peas, diced celery, chopped cauliflower, diced green onion, and chopped cashews. Then in a small mixing bowl, mix the sour cream and ranch dressing. Pour the dressing over the mixed vegetables and slowly mix until everything is coated.
Chill the pea salad with cashews in the refrigerator for a few hours to marry the flavors.
Stir once more before serving, then garnish with bacon bits and shredded cheddar cheese. Serve chilled and enjoy!

PEA & CASHEW SALAD

Pea & Cashew Salad image

Yummy is the only way to describe this pea and cashew salad.

Provided by barbara lentz

Categories Other Salads

Time 10m

Number Of Ingredients 10

Ingredients

1/3 c sour cream
2 Tbsp mayonnaise
1 Tbsp white vinegar
salt and pepper
4 c frozen peas thawed
8 slice bacon cooked and chopped
1/2 red onion chopped
6 oz american cheese chopped
3 Tbsp parsley chopped
1 c cashew pieces

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.

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

Green Pea and Cashew Salad Recipe - (4.4/5) image

Provided by AliceV

Number Of Ingredients 10

Ingredients

1 cup full-fat sour cream
3 tablespoons mayonnaise
2 tablespoons dry ranch dressing mix
10 ounces fresh peas or frozen, thawed and drained
1/2 pound bacon, fried crisp, drained well and crumbled
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
3/4 cup sliced water chestnuts
1 cup cashew halves (or broken pieces)

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

Pea Salad with Cashews and Bacon image

Peas, celery, cashews and crispy bacon come together in a creamy dressing to create this fresh Spring salad!

Provided by Danelle

Time 15m

Number Of Ingredients 7

Ingredients

1 (16 oz.) package peas, thawed
8 slices bacon, cooked and crumbled
1/2 cup celery, sliced
2 green onions, sliced
1/2 cup chopped cashews
1/3 cup sour cream
1/3 cup mayonnaise

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.

Nutrition Facts : Calories 271 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 425 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CASHEW, SHRIMP & PEA SALAD

Cashew, Shrimp & Pea Salad image

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

Ingredients

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)

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

CASHEW PEA SALAD

Cashew Pea Salad image

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

Ingredients

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

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

BALSAMIC CASHEW PEA SALAD

Balsamic Cashew Pea Salad image

This is perfect to take to a picnic during the summer months because it has NO MAYO!!! It is light, sweet and crunchy. I got the recipe at Trader Joe's this morning. Feel free to substitute out balsamic vinegar instead of the vinaigrette. . .we like it that way too!

Provided by januarybride

Categories Vegetable

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

16 ounces frozen peas (thawed)
1 cup chopped celery
1/2 cup chopped green onion (green & white parts)
1 cup cashew pieces
1/2 cup balsamic vinaigrette (more to taste)

Steps:

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

Nutrition Facts : Calories 194.6, Fat 10.9, SaturatedFat 2.1, Sodium 100.1, Carbohydrate 18.9, Fiber 4.6, Sugar 5.4, Protein 7.7

CHILLED PEA CASHEW SALAD

Chilled Pea Cashew Salad image

This pea salad is delicious! I have made this with frozen peas also. Please make certain to steam the fresh peas not boil them, they have so much more flavor to them. The ingredients may be doubled. Prep time does not include steaming the peas.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 5m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces fresh peas (can use frozen also)
1/3 cup bacon, cooked and chopped
1 cup celery, diced
1/2 cup sour cream
3 green onions, chopped (or to taste)
1 cup whole cashews
1/2 teaspoon Dijon mustard
1 -2 minced fresh garlic clove
1 cup Hidden Valley® Original Ranch® Dressing
salt and pepper (optional)

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!

Nutrition Facts : Calories 832.3, Fat 71.2, SaturatedFat 15.6, Cholesterol 38.5, Sodium 1122.1, Carbohydrate 37.3, Fiber 7.8, Sugar 12.2, Protein 15.4

CASHEW-PEAR TOSSED SALAD

Cashew-Pear Tossed Salad image

A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. -Arlene Muller, Kingwood, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

1 bunch romaine, torn
1 cup shredded Swiss cheese
1 cup salted cashews
1 medium pear, thinly sliced
1/2 cup dried cranberries
POPPY SEED VINAIGRETTE:
2/3 cup olive oil
1/2 cup sugar
1/3 cup lemon juice
2 to 3 teaspoons poppy seeds
2 teaspoons finely chopped red onion
1 teaspoon prepared mustard
1/2 teaspoon salt

Steps:

In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 228 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

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