Cold Dill Pea Salad
"This cold salad was a winner among over 600 entries in the local paper seeking Thanksgiving worthy side dishes. It is also perfect for spring and summer. From Rita E. Applegate. Note: Also good with a combination of chervil, chives and dill (with or w/o the curry) for a very classic peas dish. I hope you enjoy!"
photo by Caroline Cooks
- Ready In:
- 16mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 (10 ounce) packages frozen tiny peas
- 1 cup sour cream
- 1⁄2 tablespoon dried dill weed
- 1 teaspoon chopped dried chives (or 1 tablespoon fresh chives)
- 1 teaspoon curry powder (to taste)
- 1⁄2 lemon, juice of
- salt and pepper (to taste)
- crisp salad green, for serving
directions
- Cook the peas according to directions on package; drain thoroughly.
- In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
- Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
- Makes 8 servings.
- NOTE: Time does not include chill time.
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Reviews
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Loved this, it was so easy and taste soooo good, fresh and cool. I made some very minor changes due to necessity. Halved it as there's only one of me home right now, used canned baby sweet peas (didn't have to cook them) red onion as I had no chives, and sprinkled in a tablespoon of crumbeled bacon. It was wonderful, loved the addition of curry. Made for Eating Right in the Photo Forum. -
Delicious Salad!!! Really liked the addition of the curry powder--just a hint. Used low-fat sour cream and had to use some canned peas which I had from another dish. :-) -
Great salad. My neighbors mom got rushed to the ER last night and they had not ate all day, so I wanted to take them something. I bought a rotisserie chicken, made my 5 minute micro spuds and made a potato salad and your peas. They were perfect! Something I could put together in just minutes, but so full of flavor. I took a taste and saved some for my lunch today. I am not much of a curry person, but trying and this was great. I did use fresh dill and chives from my garden, so adjusted accordingly (dried vs fresh amounts) so the flavor didn't change. It was great flavors. I put a serving for each of them in a small tupperware type container with a bed of romaine hearts on the bottom. They called me last night and asked for the recipe. Even the daughter loved it. Thx again for a great recipe. -
This is a very attractive, original side dish! I used whipped cottage cheese as a low-fat substitute for sour cream which worked out quite nicely. I replaced the chives with red onions - which worked out less nicely. Indeed, I remade this with the chives and it is MUCH better! Highly recommended!
Tweaks
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This is a very attractive, original side dish! I used whipped cottage cheese as a low-fat substitute for sour cream which worked out quite nicely. I replaced the chives with red onions - which worked out less nicely. Indeed, I remade this with the chives and it is MUCH better! Highly recommended!
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
