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!
- 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.
Loved this, it was so easy and taste soooo good, fresh and cool. I made some very minor changes due to necessity. Halved it as there's only one of me home right now, used canned baby sweet peas (didn't have to cook them) red onion as I had no chives, and sprinkled in a tablespoon of crumbeled bacon. It was wonderful, loved the addition of curry. Made for Eating Right in the Photo Forum.
Delicious Salad!!! Really liked the addition of the curry powder--just a hint. Used low-fat sour cream and had to use some canned peas which I had from another dish. :-)
Great salad. My neighbors mom got rushed to the ER last night and they had not ate all day, so I wanted to take them something. I bought a rotisserie chicken, made my 5 minute micro spuds and made a potato salad and your peas. They were perfect! Something I could put together in just minutes, but so full of flavor. I took a taste and saved some for my lunch today. I am not much of a curry person, but trying and this was great. I did use fresh dill and chives from my garden, so adjusted accordingly (dried vs fresh amounts) so the flavor didn't change. It was great flavors. I put a serving for each of them in a small tupperware type container with a bed of romaine hearts on the bottom. They called me last night and asked for the recipe. Even the daughter loved it. Thx again for a great recipe.