Dilled Pea Salad Recipes

Steps:

• In a medium bowl, combine the first eight ingredients. Add peas; toss. Chill until ready to serve.

Steps:

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

Steps:

• 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.

Steps:

• Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
• Pesto:
• 1/4 cup walnuts
• 1/4 cup pignolis
• 3 tablespoons diced garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved
• Yield: 4 cups

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

Steps:

• Add potatoes to large saucepan.
• Cover with water and bring to a boil.
• Cook until tender about 20 minutes.
• Drain and cool slightly.
• When cool enough to handle cut into halves or wedges.
• Transfer to large serving bowl.
• Add remaining ingredients.
• Toss gently.
• Cover and chill for at least 1 hour to meld flavors.
• Serve chilled or at room temperature, garnished.

Steps:

• Empty drained peas into a bowl.
• Combine all ingredients, stirring well.
• Mixture should be creamy; add more mayo if needed.
• Chill 1 hour before serving.
• Can be made a day in advance.

Steps:

• In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.

Steps:

• Drain peas.
• Combine next 6 ingredients and mix well.
• Add peas, eggs and mayonnaise and mix gently.
• Chill throughly.
• You can increase the amount of celery, onion, green pepper, pimento, relish and mayonnaise to suit your taste. Jan

Steps:

• In a medium bowl, combine peas, onion, relish, egg and jalapeno. Stir in mayonnaise and cheese. Chill for at least two hours before serving.