Sweet Pea And Dill Salad Recipes
SWEET PEA AND DILL SALAD
Sweet peas with a tangy dressing. Quite a refreshing salad.
Provided by CHRISTYJ
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.7 calories, Carbohydrate 28.9 g, Cholesterol 23.1 mg, Fat 28.3 g, Fiber 9.1 g, Protein 9.9 g, SaturatedFat 7.1 g, Sodium 294.7 mg, Sugar 10.4 g
DILLY PEA SALAD
Dilly Pea Salad dresses up peas in a deliciously different way. "I got the recipe for this refreshing salad from my best friend when I was a young bride," relates Rita Applegate of La Mesa, California. I've shared it with many people over the years."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the first eight ingredients. Add peas; toss. Chill until ready to serve.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 111mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
DILLY CHICKPEA SALAD SANDWICHES
These chickpea salad sandwiches are super flavorful and contain less fat and cholesterol than chicken salad. They make delightful picnic sandwiches. -Deanna McDonald, Muskegon, Michigan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar, salt, paprika and pepper. Spread over each of 6 bread slices; layer with toppings of your choice and remaining bread.
Nutrition Facts : Calories 295 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 586mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein.
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!
Provided by BecR2400
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
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.
HERBY SNAP PEA AND RADISH SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
- Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
- Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
SWEET PEA SALAD
Sour cream, dill,and dijon mustard are just a few ingredients which made this peas salad a huge hit in our house. I was looking for something special to serve with Prime Rib, and this is it! I cut some calories by using light dairy products.
Provided by Chef Dee
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients except the peas.
- When smooth and creamy, stir in the peas.
- Season with pepper as desired.
- Chill 2 or 3 hours.
Nutrition Facts : Calories 169.1, Fat 6.3, SaturatedFat 1.9, Cholesterol 12.3, Sodium 228.9, Carbohydrate 21.9, Fiber 6.1, Sugar 8.8, Protein 6.8
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
SUGAR SNAP PEAS WITH YOGURT, FETA AND DILL
Much of the appeal of sugar snap peas comes from their juicy, sweet crunch, which means you'll want to take care when blanching them. They turn from perfectly crisp-tender to soft in seconds. The key is to have a bowl of salted ice water next to the stove and a slotted spoon at the ready. The salt in the ice water seasons the peas, and the ice stops them from overcooking. In this savory salad, they're tossed with a garlicky dressing for brightness, and a creamy feta-yogurt sauce for richness. Serve them with crusty bread as a summery appetizer, or as a side dish for grilled fish or meats.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Have ready a bowl of well-salted ice water and a slotted spoon next to the stove. Drop peas into boiling water and cook until crisp-tender, about 1 minute. Use the spoon to transfer peas to ice water to cool completely. Drain well and pat dry with a clean kitchen towel.
- When cool enough to handle, put the peas on a cutting board and slice them in half, crosswise.
- In a medium bowl, whisk together garlic and lemon juice. Stir in salt and pepper. Whisk in 3 tablespoons olive oil. Add the halved peas, fennel, dill and scallions, and toss well. Taste and add more lemon juice, olive oil or salt if needed.
- In a small bowl, stir together the yogurt, 1/4 cup feta, lemon zest, and the remaining 1 tablespoon oil. Season with salt, pepper and lemon juice, to taste.
- Spread the yogurt on a serving platter, and spoon the peas on top. Scatter remaining 1/4 cup feta on top, drizzle with more oil, and top with herbs. Serve as a side dish or scooped onto crusty bread as an appetizer.
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