Pretty and packed with flavor and crunch, this salad is sure to become a favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h15m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix all dressing ingredients.
- 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.
- 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.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 175 mg, Fat 4, Fiber 4 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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