Reviewed: Sep. 10, 2009

This can also be made with yoghurt or creme fraiche with a bit of EVOO instead of the sour cream and mayo. I also add "smidge" of minced garlic, which for me, is one clove... S&P to taste.

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Reviewer:

Transanne

Cooking Level: Expert

Home Town: Newport, Rhode Island, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 27, 2009

Nice side dish for summer meals or as a lighter, fresh-tasting complement to a heavier meat entree. I've squeezed lime or lemon juice over the salad just before popping it in the fridge which really opened up all the flavors nicely.

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Annamaria

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Reviewed: Jul. 11, 2009

This was good, but I thought there was way way too much dressing for the amount of peas. In my opinion the dressing should be cut in half.

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Reviewer:

KateyLou

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Reviewed: Apr. 13, 2009

I served this salad with leg of lamb at a church supper and got rave reviews. I used green onions and added more peas as it seemed like there was too much sauce initially. I will definitely make it again as it is easy and delicious and can be made ahead of time.

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