Tuesday, July 16, 2013

Pea Salad with Dill

This is a nice salad for a summer barbecue, but you can make it anytime with the convenience of frozen peas.  Easy to prepare, and with no mayo to spoil, a good one for times when you don't know how long you will be away from the fridge. You can use fresh peas from the garden if you have them, just shell them and blanch for about 2 min. in boiling water, then run them under cool water and proceed as with the recipe.

Pea Salad with Dill
20 oz. frozen peas, thawed
2/3 c. sour cream
1 1/2 tsp. lemon juice
3 Tbsp. sliced green onion
2 tsp. sugar
1 tsp. dried dill weed
1/8 tsp. garlic powder
1/2 tsp. salt
pepper to taste

To thaw frozen peas: place in a colander and run warm water over them for a few minutes, until thawed.  Set aside to drain.  Mix together sour cream, lemon juice, green onion, sugar garlic powder and salt.  Stir in peas until coated.  Pepper to taste. Refrigerate for flavors to blend for an hour before serving.

Note: You can use Pampered Chef's Dill Mix in place of the dill weed and garlic powder. This can be made a day ahead. Recipe uses two 10 oz. packages of peas, but if you have a big bag of peas and no scale, I think this is about 4 c. frozen peas.

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