1- 6 ounce can hickory smokehouse almonds, coarsely chopped
Dressing:
2 teaspoons curry powder
2 teaspoons lemon pepper
2 teaspoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 teaspoon sugar
¾ cup vegetable oil
Instructions
Shake all of the dressing ingredients in a jar with a tightened lid. Toss peas, onions, chestnuts, and almonds in a bowl. Pour dressing over salad and chill for several hours or overnight.
Recipe by Culinary Mamas at https://culinarymamas.com/curry-pea-salad/