Pea Salad with Cashews & Cheddar, gluten free

Serves: 8
Prep Time:30 minutes, includes time to cook and chill egg
Total Time: 3 hours, 40 minutes (includes chilling time)

1/3 cup mayonnaise or fat free Greek style yogurt
1-1/2 tablespoons Dijon mustard
1/8 teaspoon fresh ground black pepper
1 package (about 10oz.) frozen tiny peas, thawed. If using fresh peas you can blanch them and cool them down in an ice bath.
1 hard-boiled large egg, chopped
1/2 cup finely chopped red bell bell pepper
1/3 cup thinly sliced green onions
1/4 cup thinly sliced celery
1/4 cup grated cheddar cheese
handful of cashews, whole and pieces
chopped water chestnuts for added crunch (choose your desired amount)

1. Make Dressing; In a large bowl, stir together yogurt, mustard and pepper.

2. Coat Vegetables: Add peas, egg, bell pepper, onions, celery and water chestnuts. Mix gently.

3. Chill & Serve: Cover and refrigerate for at least 3 hours or up to one day.

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