Curried Pea Salad


  • Boston Bibb or Iceberg lettuce leaves (for serving)
  • 16 ounces fresh or frozen baby peas (do not thaw)
  • 1/2 cup green onion, chopped
  • 6 ounces cashews, unslated
  • 8 ounces water chestnuts, chopped
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow curry powder
  • Salt and pepper, to taste

Cooking Instructions

  1. Combine peas, green onions, cashews, and water chestnuts.
  2. In a separate bowl, mix the mayonnaise and curry powder.
  3. Fold mayonnaise mixture into the peas.
  4. Add salt and freshly ground black pepper to taste.
  5. Chill until ready to serve over lettuce leaves.