Cashew Curry Shrimp Salad (Gluten Free)

 

1/2

cup reduced-fat mayonnaise or salad dressing

2

tablespoons lemon juice

1

tablespoon milk

1

teaspoon curry powder

1/8

teaspoon pepper

1

cup Green Giant® Valley Fresh Steamers™ frozen sweet peas

1

package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed

2

medium stalks celery, thinly sliced (3/4 cup)

1

can (1.75 oz) shoestring potatoes (1 1/4 cups)

1/2

cup cashew halves

1

head Belgian endive

• 1 In small bowl, mix all dressing ingredients.
• 2 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.
• 3 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.