Cashew, Shrimp & Pea Salad

Based on a recipe from Sunset's cookbook, Quick Cuisine. It's a favorite of mine! And it really is quick -- no cooking!

• Ready In: 20 mins
• Serves: 4

Ingredients

• DILL DRESSING

• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 1  tablespoon lemon juice
• 1  tablespoon fresh dill, minced or 1  teaspoon dill weed

• SALAD

• 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)

Directions

1. Combine the dressing ingredients and mix well.
2. Set aside 2 tablespoons of the cashews. Combine remaining nuts, peas, onions, celery, and shrimp.
3. Gently mix in dressing. Season with salt and pepper to taste.
4. Line a serving platter or bowl with lettuce.
5. Spoon salad into center; garnish with reserved cashews and, if desired, dill.