Curry Pea Salad With Almonds - cooking recipe

Ingredients

16 ounces frozen baby peas (do not thaw)
1/2 cup chopped green onion
6 ounces almonds, unsalted
8 ounces chopped water chestnuts
2/3 cup mayonnaise
2 teaspoons yellow curry powder

Preparation

Preheat oven to 350 degrees and toast almonds on a cookie sheet (about 10 min). Let cool and then chop.
Combine FROZEN peas, green onions, 3/4 of the almonds, and water chestnuts. In a separate bowl combine and mix the mayonnaise and curry powder. Fold mayonnaise mixture into the peas. Add salt and freshly ground black pepper to taste.
Add the remaining almonds right before you serve.