Scary thought but this has been a summer favorite for 14 years - the original recipe card is dated July 1991! Like Swedish Beets, it's made ahead and refrigerated until serving time. It makes a lot so lasts a few days.
Does this recipe stray from A Veggie Venture's intent? Heavens, it's even called a 'salad' -- that's no 'vegetable'!
Hmmm. Decision time. Here it is: the main ingredient is a vegetable. Since A Veggie Venture's real intent is to help us get out of a rut, look for similar recipes in coming weeks, especially since they're so well suited to relaxed summer cooking and eating.
Are we agreed?!
PHOTO UPDATE 2007: The dill in my small herb garden is very sad-looking but the basil, now the basil is happy -- and so is this salad, with basil as a substitute for dill.
SUMMER DILL SALAD
Active time: 15 minutes
Time to table: 2 hours
Makes 6 cups
Water to cover
1 teaspoon table salt
2 pounds frozen peas
1/4 cup non-fat yogurt
1/4 low-fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon olive oil
Zest & juice of a lemon
1/2 package (about 1/3 ounce) fresh dill, stems removed, chopped
1 tablespoon kosher salt (see ALANNA's TIPS)
1/2 teaspoon pepper
Few drops of Tabasco
Bring water to boil in a large saucepan on MEDIUM HIGH. Add salt and peas, return to a boil. Reduce heat to MEDIUM, cover and cook about 10 minutes. Remove from heat and drain.
While peas cook, combine remaining ingredients in a large bowl. Add peas. Taste and adjust seasonings. Refrigerate until ready to serve, about 2 hours.
Per half-cup serving: 87 Cal (29% from Fat, 19% from Protein, 52% from Carb); 4 g Protein; 3 g Tot Fat; 0 g Sat Fat; 12 g Carb; 4 g Fiber; 20 mg Calcium; 1 mg Iron; 891 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
- Few recipes call for a whole tablespoon of salt. It's the actual amount I used and thought enhanced the peas the most.
- But still -- especially if you're watching sodium intake -- use less to start and then adjust to your own taste.