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!

• Ready In: 16 mins
• Serves: 8

Ingredients

• 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

Directions

1. Cook the peas according to directions on package; drain thoroughly.
2. In a bowl, mix together sour cream, dill, chives, curry powder, lemon juice and salt and pepper to taste. Carefully combine with peas.
3. Chill and serve on a bed of crisp salad greens. Garnish with more dill or chives, if desired.
4. Makes 8 servings.
5. NOTE: Time does not include chill time.