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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™ 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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
175mg
175%;
Sodium
470mg
470%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
25%;
Calcium
8%;
Iron
25%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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