Cold Dill Pea Salad Recipes

CREAMY DILL PEA SALAD - PEA SALAD WITH DILL

Steps:

• In a medium bowl, combine sour cream, lemon juice, green onions, sugar, dill weed, curry powder, salt-free seasoning, and black pepper.
• Add thawed green peas, and mix until evenly coated. Top with zested lemon peel if desired.
• Cover and refrigerate until ready to serve.

SWEET PEA AND DILL SALAD

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.

EASY CHICKPEA SALAD WITH LEMON AND DILL

Steps:

• Open, drain and rinse the chickpeas, and then add to a large bowl.
• Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas then break the feta cheese into crumbles on top.
• In a medium bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, and the fresh dill together then season with salt and pepper, to taste. Pour the dressing over the salad and toss.

COLD PEA SALAD

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

COLD TUNA NOODLE CASSEROLE WITH PEAS AND DILL

Steps:

• In a large bowl add the cooked noodles, 1 1/4 cups mayo, salt, pepper, peas, green onions*, and dill. Mix until combined.
• Using a fork, gently flake the tuna from the can trying to leave some chunks. Gently mix.
• Cover and chill for at least one hour. *Note: noodles will suck up the mayo as it chills. If need be add up to 1/4 cup more mayo per your likeness.

COLD DILL PEA SALAD

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.

PEA SALAD

Steps:

• Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.
• Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. (Pop the extra dressing in the fridge, too.)
• Remove from the fridge and stir in the rest of the dressing to your liking. Sprinkle with more parsley before serving.