Sweet Pea And Dill Salad 13 Recipes

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SWEET PEA AND DILL SALAD

Sweet peas with a tangy dressing. Quite a refreshing salad.

Provided by CHRISTYJ

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7



Sweet Pea and Dill Salad image

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.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 28.9 g, Cholesterol 23.1 mg, Fat 28.3 g, Fiber 9.1 g, Protein 9.9 g, SaturatedFat 7.1 g, Sodium 294.7 mg, Sugar 10.4 g

4 cups blanched green peas
½ cup mayonnaise
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
¼ cup chopped fresh dill weed
ground black pepper to taste

DILLY PEA SALAD

Dilly Pea Salad dresses up peas in a deliciously different way. "I got the recipe for this refreshing salad from my best friend when I was a young bride," relates Rita Applegate of La Mesa, California. I've shared it with many people over the years."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9



Dilly Pea Salad image

Steps:

  • In a medium bowl, combine the first eight ingredients. Add peas; toss. Chill until ready to serve.

Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 111mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

1 cup sour cream
4 teaspoons lemon juice
4 teaspoon sliced green onion
2 teaspoon sugar
1 teaspoon dill weed
1/2 teaspoon curry powder
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 packages (10 ounces each) frozen peas, thawed

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.

Provided by VirginiaWillis

Categories     Bean and Pea Side Dishes

Time 10m

Yield 4

Number Of Ingredients 9



Sugar Snap Pea Salad with Lemon and Dill image

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.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg

8 ounces sugar snap peas
2 tablespoons sunflower seeds
1 lemon, halved
1 tablespoon crumbled feta cheese
1 tablespoon sunflower seed oil
1 tablespoon chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper
lemon slices and additional crumbled feta, for garnish

SWEET PEA AND DILL SALAD [13]

Categories     Vegetable     Dill

Yield 4 Servings

Number Of Ingredients 7



SWEET PEA AND DILL SALAD [13] image

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.

4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
ground black pepper to taste

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!

Provided by BecR2400

Categories     Vegetable

Time 16m

Yield 8 serving(s)

Number Of Ingredients 8



Cold Dill Pea Salad image

Steps:

  • 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.

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

PICKLE PEA SALAD

Pickle relish adds unique flavor to Pickle Pea Salad from Kathryn Fleener of Louisville, Illinois. Cubes of cheddar cheese and hard-cooked eggs help dress up this hearty dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 50-55 servings (about 1/2 cup each).

Number Of Ingredients 11



Pickle Pea Salad image

Steps:

  • In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

Nutrition Facts :

7 cans (15-1/4 ounces each) peas, drained
6 hard-boiled large eggs, chopped
1 jar (16 ounces) dill pickle relish
1 pound cheddar cheese, cubed
1 medium onion, chopped
1 jar (32 ounces) mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons salt
1 can (12 ounces) salted peanuts, coarsely chopped
Sliced hard-boiled large eggs, optional

SWEET PEA AND DILL SALAD [13]

Yield 4 Servings

Number Of Ingredients 7



SWEET PEA AND DILL SALAD [13] image

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.

4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
ground black pepper to taste

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