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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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! 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.
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