Cashew Pea Salad Recipe
- 3/4 cup vegetable oil
- 1/4 cup cider or red wine vinegar
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/4 teaspoon pepper
- 1/4 teaspoon sugar
- 1 (10 ounce) package frozen peas, thawed
- 2 celery ribs, thinly sliced
- 1/2 cup sour cream
- 4 bacon strips, cooked and crumbled
- 3/4 cup chopped cashews
- Lettuce leaves (optional)
- Tomato wedges (optional)
- 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 and celery. 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.
