Cashew, Shrimp and Pea Salad

This salad is a summertime favorite of mine. No cooking to heat up the kitchen and it is a meal all by itself. Originally from Sunset Magazine.

• Ready In: 20 mins
• Serves: 8

Ingredients

• Salad Dressing

• 1⁄4 cup low-fat mayonnaise
• 1⁄4 cup low-fat sour cream
• 1  tablespoon lemon juice
• 1  teaspoon dry dill weed

• Salad

• 1 1⁄2 cups cashew nuts, roasted
• 4  cups peas, frozen petite size (thawed and drained)
• 1  cup green onion, thin slice including tops
• 2  stalks celery, thinly sliced diagonally
• 3⁄4 lb  cooked shrimp
•  salt
•  pepper

Directions

1. Dressing: Mix first four ingredients and set aside.
2. Set aside 1/4 cup of cashews for garnish.
3. Combine the remaining cashews, peas, green onions, celery and shrimp.
4. Add dressing and toss gently to coat.
5. Season with salt and pepper. Sprinkle reserved cashews over top.