Australian Pea Salad

PanNan's Note:

This is posted for the World Tour 2005 event. The source is the Woolworths Fresh Food People web site. The recipe is modified for posting here.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups frozen peas, thawed
• 6 ounces sliced water chestnuts (canned, drained)
• 1 red bell pepper, seeded and diced
• 1/2 cup plain yogurt
• 2 teaspoons Dijon mustard
• 1 teaspoon dried dill
• 1/2 teaspoon black pepper, freshly ground
• 1/2 teaspoon salt

Directions:

1. In a medium bowl, combine peas, sliced water chestnuts and red pepper. Mix yoghurt, mustard, dill, salt and pepper in a small bowl. Add to pea mixture and stir to combine ingredients.
2. Chill before serving.

Reviews

[Kumquat the Cat's friend]

Really liked this a lot, was a bit surprised by the somewhat tepid reviews. I used 2% Greek yogurt, and my favorite mustard (Kosciusko, easy to get in NYC). Otherwise, no changes whatsoever! Very pretty too.

[Galley Wench]

My picture is not near as pretty as Toni's ...so will not post here.

[Mama's Kitchen (Hope)]

This was a very different pea salad. Light, mildly flavored and very easy to put together. After it sat in the refrigerator I felt it needed 'something' so I added a few chopped green onions and it really made a difference. Next time I think I will chop the water chesnuts as well so the crunch will be well spread. Thanks for this interesting salad Nan.