6 Servings
6 Oz (23 whole kernels) Almonds
1/2 Cup, chopped Scallions
2 Cup Peas
1 Cup slices Waterchestnuts
30 Tsp Mayonnaise-Like Dressing
2 Tsp Curry Powder
1 Dash Salt
1 Dash Pepper
Place almonds In a fine-mesh strainer and hold under cold running water,to rinse the off the excess salt.
Pat dry with paper towel, then spread on a cutting board, and coarse chop with a large knife.
In a large bowl combine and whisk the mayonnaise, curry powder, salt, and pepper until smooth.
Then add the peas, scallions, and water chestnuts to the bowl.
Gently fold the salad into the mayonnaise dressing.
Refrigerate until ready to serve.
Stir in the chopped almonds right before serving.
