A Dilly Of A Pea Salad Recipes

Steps:

• Mix the first 8 ingredients.
• Add the peas and toss well.
• Chill.

Steps:

• Wash and drain lettuce, wrap in paper towels and chill until serving time, for a nice crisp lettuce do this at least 2 hours before serving.
• Combine peas, celery, scallions, dill, salt, pepper and Miracle Whip and chill 1-2 hours.
• Salt tomato, cover and leave at room temperature.
• To serve combine tomato and juice with the pea mixture, spoon over lettuce.

Steps:

• Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature.
• Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. If using pea tendrils or sprouts, divide among bowls. Divide salad among bowls. Serve.

Steps:

• Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

Steps:

• Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
• In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.