GLUTEN-FREE CASHEW CURRY SHRIMP SALAD

Gluten-Free Cashew Curry Shrimp Salad image

Pretty and packed with flavor and crunch, this salad is sure to become a favorite.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 4

Number Of Ingredients 11

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Ingredients

1/2 cup reduced-fat mayonnaise or salad dressing
2 tablespoons lemon juice
1 tablespoon milk
1 teaspoon curry powder
1/8 teaspoon pepper
1 cup 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

Steps:

In small bowl, mix all dressing ingredients.
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.
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.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 175 mg, Fat 4, Fiber 4 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g