Day 38: Summer Dill Salad ♥
~recipe & photo updated in 2007~ 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/