Gluten-Free Cashew Curry Shrimp Salad

Curry Dressing

• 1/2 cup reduced-fat mayonnaise or salad dressing
• 2 tablespoons lemon juice
• 1 tablespoon milk
• 1 teaspoon curry powder
• 1/8 teaspoon pepper

Salad

• 1 cup frozen sweet peas
• 1 package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed
• 2 medium stalks celery, thinly sliced (3/4 cup)
• 1 can (1.75 oz) shoestring potatoes (1 1/4 cups)
• 1/2 cup cashew halves
• 1 head Belgian endive