Ingredients
16ozfrozen petite peas,do not thaw
6ozsmokehouse almonds
½cupgreen onions,chopped
8ozwater chestnuts,chopped
⅔cupmayonnaise
2tspyellow curry powder
salt and freshly ground pepper,to taste
Preparation
In a fine-mesh strainer under cold running water, rinse the almonds to remove the excess salt. Spread between 2 paper towel layers and pat dry. Spread on a cutting board, and coarsely chop with a large knife.
In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until smooth. Add the peas, scallions, and water chestnuts to the bowl.
Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate until ready to serve.
Just before serving, stir in the chopped almonds. Serve and enjoy!
