“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!”
READY IN:
16mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the peas according to directions on package; drain thoroughly.
  2. In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
  3. Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
  4. Makes 8 servings.
  5. NOTE: Time does not include chill time.

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