Sweet Pea and Dill Salad

Sweet Pea and Dill Salad


"Sweet peas with a tangy dressing. Quite a refreshing salad."


2 h 20 m servings 402 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 28.9g
  • 9%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
  2. In small bowl combine the mayonnaise, sour cream, horseradish, mustard and 3 tablespoons dill weed. Add to peas and toss to coat. Sprinkle remaining dill over top. Cover and chill for at least 2 hours before serving.
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  1. 17 Ratings


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. Serv...

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.

I liked it OK, but it was a little much on the dill. I added some small chunks of sharp cheddar cheese and liked it better that way.