New California Salad (Shrimp and Pea Salad)

Written by “Alberta”, on a bridge score pad, found in my grandma Neal Euler’s recipe box.  Probably from the 1970s.

Serves 6

10 ounce package frozen petite green peas, thawed, drained
1 cup thinly sliced celery
3/4 cup sliced almonds, toasted, divided
8 oz salad shrimp
3/4 cup sliced ripe olives, divided  (I’ve left these out)
1/4 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon garlic salt
2 teaspoons soy sauce
1/4 teaspoon curry powder

Combine in a bowl peas, celery, 1/2 cup almonds, and shrimp. In another small bowl mix together the mayonnaise, lemon juice, garlic salt, soy sauce and curry powder, pour over the salad, toss lightly, cover and chill.  Serve on lettuce cups, sprinkled with remaining 1/4 cup olives and almonds.

Alberta says you could add water chestnuts.

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Published in: on March 26, 2011 at 2:35 pm  Leave a Comment  

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