Prep 10 mins
Cook 0 mins
Yummy, creamy, pea salad. Sometimes I par-boil a few small-dice carrots and add for color.
Make and share this A Dilly Of A Pea Salad recipe from Food.com.
- 8 ounces sour cream
- 1 tablespoon lemon juice
- 1 tablespoon sliced green onion
- 2 teaspoons sugar
- 1 1⁄4 teaspoons dill weed
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (10 ounce) packages frozen peas, thawed
- Mix the first 8 ingredients.
- Add the peas and toss well.
This is very yummy. The spices work suprisingly well together and turn out very subtle. Nice summer salad!
Okay, this is an updated review. This time, I didn't have the sour cream so I used part sour cream and part fat-free yogurt and that was very, very good. It's a little more natural with the curry and they complement nicely. I wouldn't be afraid to make this ONLY with yogurt but a mixture worked out rather well, too. A great way to eat your veggies. March 10, 2008 I am pleased to be a first reviewer of this salad. I also added chopped fine celery and diced raw carrots just to add some crunch and color. Didn't have green onions and used yellow onion chopped fine but this was a tasty salad and works great in lunches the next day. Wonderful way to add some veggies to your diet and I used reduced fat sour cream to modify the fat calorie impact. It's a keeper!