Sweet Pea and Dill Salad

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

Sweet Pea And Dill Salad Ingredients

• 4 cups blanched green peas

• cup mayonnaise

• cup sour cream

• 2 tablespoons prepared horseradish

• 1 tablespoon Dijon-style prepared mustard

• cup chopped fresh dill weed

• ground black pepper to taste

How to Make Sweet Pea And Dill Salad

1. Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.

2. 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.

Sweet Pea And Dill Salad Nutritions

• 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

• ServingSize:

• Sodium: 294.7 mg

• Sugar: 10.4 g

• TransFat:

• UnsaturatedFat:

Sweet Pea And Dill Salad Reviews

• I substituted broccoli, cauliflower, and carrots for the sweet peas, because the people I was serving it to didnt care for the sweet peas. They loved it, great recipe.

• Giving this 5 stars because I did follow the dressing directions, completely, and its GREAT However, I did add some chopped sweet pickle, red pepper and minced onion along with the peas. Served it over fresh spinach leaves and sliced tomatoes.

• This was just so-so. I was not very impressed.

• We enjoyed this salad. I cut the mayo to 1/4 cup and used fat free yogurt in place of the sour cream and it was still very good.

• I awesome. I added romaine lettuce.

• Excellent recipe Made this for Mothers Day and my mother wants the recipe. I added more peas than called for because I love peas

• I liked the sauce fine, but in general, I do not care for frozen peas. I think that I might try it with my favorite can peas.

• This was a very Southern recipe Everyone in Texas eats pea salad

• I liked this, but my husband thought it had too much dill.

• I liked it OK, but it was a little much on the dill. I added some small chunks of sharp cheddar cheese and liked it better that way.

• I used Fat Free sour cream and may (which was great) and I added 1 lb cooked shrimp (not mini, but smaller in size) to make it more substantial. It was realllllly good

• I liked the spicyness that the horseradish added. I added salt, chopped onion and chedder-chesse cubes. I also left out the dill because I didnt have any.

• This is one heck of an easy and tasty recipe. I didnt measure everything precisely and used dried dill rather than fresh at a ratio of 3:1, meaning that I had to estimate what 1/3 of 1/4 of a cup looked like. I just shook the dried dill into the 1/4 measuring cup until I thought it looked 1/3 full. I shook maybe a half tablespoon of sugar into it too to give it a little sweetness. Tasted excellent. I couldnt wait so I ate about half of the batch by myself. Oops. :)

• Growing up, I ate and loved my moms pea salad so I had to try this spin on it. It was a little lacking as written, but has a lot of potential. It may be what Im used to, but this screamed out a need for cubed sharp cheddar and a couple of hard boiled eggs. There was too much dressing without it and the salad needed more than just peas. I bought one of those small .25 oz containers of fresh dill and it didnt yield enough so I had to supplement with dried. This requires at least .5 oz Next time I will increase the horseradish.

• A lot of flexibility here to add your own ingredients and put this on a lot of different things, from veggies to fish, or as a dip.

• My wife rated this A+ which she never does. OK, some prep remarks. I used frozen peas and put them in a colander under cold water for 3-4 minutes. Then placed them in a bowl with paper towels to wick away the moisture fro 10 minutes. Mixed the sauce and mixed sauce and peas together. I used dried dill for the sauce and garnished the completed peas with home grown dill; did not want to use up all of our garden dill. VERY easy recipe, fun to put together and works with any basic meal: had meatloaf and mashed potatoes along side.

• I couldnt believe how quickly I was able to make to make this and it was delicious I used white pepper. Thank you for a great recipe

• Excellent Used canned peas, doubled the dressing recipe and added cheese tortellini pasta Also used fresh chopped dill

• Underwhelmed by this... only additions I made was to add some diced red pepper and red onion I had on-hand to give a little crunch... I love peas and the dressing is great - I did not use all of the dressing on the peas or it would have been swimming in it (instead I used the dressing on lentil burgers - great combo)... When mixed together though they both just lost their flavor... I dont think I would make this again.

• This is very much a salad for an outdoor spring / summer picnic. I made it as-is, no modifications. The dressing-to-peas ratio is too high, so I recommend increasing the amount of peas you use in order to balance that out more. The dill was the main star here, which I liked. If I make this again, Ill likely add some diced purple onion to it for color, flavor, and crunch.

• I made the recipe exactly as written and the combination of horseradish and dill was very odd, not tasty at all.