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Dilled Pea Salad

Photo: Ralph Anderson; Styling: Trinda Gage
Yield 3 1/2 cups


  • 1 (16-ounce) package frozen English peas
  • 1/4 cup mayonnaise
  • 1/4 cup light sour cream
  • 1 1/2 tablespoons prepared horseradish
  • 1 1/2 tablespoons Dijon mustard
  • 2 teaspoons dried dillweed
  • 1/8 teaspoon coarsely ground pepper
  • Red cabbage leaves
  • Garnish: fresh dill sprigs

How to Make It

  1. Cook peas according to package directions; drain and cool.

  2. Stir together mayonnaise and next 5 ingredients; pour over peas, stirring gently. Cover and chill at least 2 hours; serve in cabbage leaves. Garnish, if desired.