Cashew, Shrimp And Pea Salad - cooking recipe

Ingredients

Salad Dressing
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon lemon juice
1 teaspoon dry dill weed
Salad
1 1/2 cups cashew nuts, roasted
4 cups peas, frozen petite size (thawed and drained)
1 cup green onion, thin slice including tops
2 stalks celery, thinly sliced diagonally
3/4 lb cooked shrimp
salt
pepper

Preparation

Dressing: Mix first four ingredients and set aside.
Set aside 1/4 cup of cashews for garnish.
Combine the remaining cashews, peas, green onions, celery and shrimp.
Add dressing and toss gently to coat.
Season with salt and pepper. Sprinkle reserved cashews over top.