Gluten Free Cashew Curry Shrimp Salad

Pretty and packed with flavor and crunch, this salad is sure to become a favorite.

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Prep Time 15 min
Total Time 2 hr 15 min
Servings 4

Ingredients

Curry Dressing

1/2: cup reduced-fat mayonnaise or salad dressing

2: tablespoons lemon juice

1: tablespoon milk

1: teaspoon curry powder

1/8: teaspoon pepper

Salad

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

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Directions

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.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Commercial curry powder is a blend of many spices, herbs and seeds. Its distinctive yellow hue comes from ground turmeric. You may find several types of curry powder in your grocery store, but the most common blends are labeled either curry powder (mild) or Madras curry powder (a bit hotter).

The shrimp mixture can be made up to 24 hours ahead of time, but add the cashews and potatoes just before serving. Also, the endive leaves can be separated, washed, wrapped in a damp paper towel and stored in a plastic bag up to 24 hours before serving.

Chow mein noodles can be used instead of shoestring potatoes.

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