Sweet Pea & Dill Salad - June McIlwain

4 C. (" 1 lb.) sweet peas, cooked & drained
½ C. mayonnaise
½ C. sour cream
2 Tbsp. white horseradish
1 Tbsp. Dijon mustard
¼ C. chopped fresh dill (or 1 Tbsp. dried dill)
black pepper to taste

Drain peas. Mix all remaining ingredients; add to peas and toss to combine.

Chill.

Serve with fresh dill on top.

Quick and Easy Pea Salad - Elliemay.com

a 16 ounce package of frozen peas, thawed
1 cup finely diced celery
1/2 cup finely diced sweet onion
1/4 to 1/2 cup mayonnaise
1/2 cup coarsely chopped almonds

Drain the thawed peas; I usually lay a paper towel in the bottom of a colander and let the peas rest on top of it so that the paper towel can absorb the excess water.

In a medium sized bowl, combine the peas, celery, onion and 1/4 cup of the mayonnaise. Stir to combine the ingredients evenly. Add more mayonnaise, up to 1/2 cup, to taste (or depending how health-conscious you want to be!)

Cover and place in the refrigerator until serving.

Just before serving, heat a small pan over medium heat. Add the almonds to the pan and cook, stirring frequently, until well toasted and fragrant (about 10 minutes). Stir about half of the almonds into the salad and sprinkle the other half on top.

Makes 6 servings