Cashew-Shrimp Salad - cooking recipe

Ingredients

1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. lemon juice
1 tsp. dried dill
1 1/2 c. roasted cashews
1 c. sliced green onions
2 large celery stalks, cut diagonally
2 cans small shrimp, cooked, peeled and deveined
salt and pepper to taste
6 to 8 large lettuce leaves

Preparation

Prepare dressing by mixing the first 4 ingredients. Refrigerate.
Combine the next 5 ingredients.
Add dressing; mix thoroughly.
Season with salt and pepper; toss gently again. Place lettuce leaf on plate.
Spoon salad into center of leaves. Toss a few cashews on top.
Refrigerate until ready to serve. Peas can be added for color.