Recipe by CHRISTYJ
"Sweet peas with a tangy dressing. Quite a refreshing salad."
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blanched green peas
Dijon-style prepared mustard
chopped fresh dill weed
ground black pepper to taste
I substituted broccoli, cauliflower, and carrots for the sweet peas, because the people I was serving it to didn't care for the sweet peas. They loved it, great recipe.
This was just so-so. I was not very impressed.
Giving this 5 stars because I did follow the dressing directions, completely, and it's GREAT! However, I did add some chopped sweet pickle, red pepper and minced onion along with the peas. Served it over fresh spinach leaves and sliced tomatoes.
We enjoyed this salad. I cut the mayo to 1/4 cup and used fat free yogurt in place of the sour cream and it was still very good.
I awesome. I added romaine lettuce.
Excellent recipe! Made this for Mother's Day and my mother wants the recipe. I added more peas than called for because I love peas!
I used Fat Free sour cream and may (which was great!) and I added 1 lb cooked shrimp (not mini, but smaller in size) to make it more substantial. It was realllllly good!
I liked the sauce fine, but in general, I do not care for frozen peas. I think that I might try it with my favorite can peas.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Pea and Dill Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 255
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