Curried Pea Salad
1 16 oz. package of frozen baby peas
1 bunch green onions, chopped
9 oz can of sliced or chopped water chestnuts, drained
2 teas curry powder
1 can Blue Diamond Hickory Smoked almonds
1/4 cup pasteurized eggs (do not use raw eggs)
1 tsp. herb pepper (or garlic pepper)
2 tsp. lemon pepper
1/2 tsp. salt
1/2 tsp. sugar
2 tsp. lemon juice
2 tsp. apple cider vinegar
2/3 cup oil
and pat dry. Mix peas, onions, water chestnuts, and curry powder.
Chop almonds in food processor and add to pea mixture. In a separate
bowl or blender, mix pasteurized eggs, seasonings, lemon juice and vinegar.
Blend on low speed, adding oil slowly. Mix with pea mixture and chill
for up to 36 hours (overnight is best).
For more of
a main meal, add chopped, cooked chicken or tuna.