Sweet Pea And Dill Salad 13 Recipes

PEA SALAD

Pea Salad image

This Classic Creamy Pea Salad with Bacon is a delicious combination of sweet peas, bacon, cheddar cheese, red onion and a simple, zesty dressing. This simple side dish is perfect for the summer months and is a welcome addition to potlucks, cookouts, BBQs, and baby showers! Perfect for small or large gatherings, this easy side salad can be pulled together in just minutes and can also be made up to three days in advance.

Provided by Trish - Mom On Timeout

Number Of Ingredients 10

Ingredients

16 ounces frozen petite peas
4 ounces sharp cheddar cheese (cubed)
1/2 small red onion (diced)
1/4 pound bacon (cooked and finely chopped)
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon granulated sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 9 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 430 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CREAMY DILL PEA SALAD - PEA SALAD WITH DILL

Creamy Dill Pea Salad - Pea Salad with Dill image

Creamy Dill Pea Salad recipe is a refreshing side dish perfect for a pitch-in, summer picnic or just a regular family dinner. Made with frozen peas and sour cream, this pea salad with dill is quick put together and full of flavor.

Provided by Barbara

Categories Salad

Time 1h10m

Number Of Ingredients 9

Ingredients

1 cup nonfat sour cream ((full fat can be used))
4 teaspoons fresh lemon juice
4 teaspoons sliced green onions
2 teaspoons sugar
1 teaspoon dill weed (or 1 Tablespoon fresh dill)
1/2 teaspoon curry powder*
1/2 teaspoon salt-free seasoning
1/4 teaspoon black pepper
20 oz. frozen peas, thawed

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.

Nutrition Facts : Carbohydrate 11 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 30 mg, Fiber 2 g, Sugar 3 g, Calories 56 kcal, ServingSize 1 serving

COLD DILL PEA SALAD

Cold Dill Pea Salad image

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

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

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.

SUGAR SNAP PEA SALAD WITH LEMON AND DILL

Sugar Snap Pea Salad with Lemon and Dill image

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

Ingredients

8 ounces sugar snap peas
2 tablespoons sunflower seeds
1 lemon, halved
1 tablespoon crumbled feta cheese
1 tablespoon sunflower seed oil
1 tablespoon chopped fresh dill
⅛ teaspoon salt
⅛ teaspoon ground black pepper
lemon slices and additional crumbled feta, for garnish

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

SWEET PEA SALAD

Sweet Pea Salad image

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

Ingredients

4 cups blanched peas, drained well
1/2 cup Miracle Whip light
1/2 cup light sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon dried dill
ground pepper

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 PEAS WITH YOGURT, FETA AND DILL

Sugar Snap Peas With Yogurt, Feta and Dill image

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

Ingredients

1/4 teaspoon kosher salt, plus more for water and to taste
1/2 pound sugar snap peas, trimmed (about 3 cups)
1 garlic clove, finely grated or minced
1 1/2 tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup thinly sliced fennel, or use radish or cucumber
1/2 packed cup roughly chopped fresh dill, or use a combination of dill and fennel fronds
2 scallions, thinly sliced
1/3 cup plain whole-milk yogurt (if using Greek, thin it down with milk or water until pourable)
1/2 cup crumbled feta (about 2 ounces)
1/2 teaspoon finely grated lemon zest
Torn soft herbs, such as mint, basil, parsley, tarragon, chives, cilantro or a combination, for serving
Crusty bread, for serving (optional)

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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