Defrost the petite peas. Trim the ends of (and string if necessary) the snow peas and blanch them. (To blanch, drop into a pot of rapidly boiling water for 30 seconds, drain and plunge into a bowl of ice water. This will stop the cooking and set the bright green color. Drain and dry on paper towels.) Combine sour cream, dill, curry powder, salt and pepper in a small bowl and mix thoroughly. Combine with the petite peas and the snow peas, mixing together lightly so as not to mash the peas. Chill. This can be made the day before serving and stored, covered, in the refrigerator. To serve, line a large bowl with ruffly garden or other pretty lettuce and fill with the salad. Serves 12 to 18 people. Posted to recipelu-digest by "Diane Geary."
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 12.3mg||0 %|
|Potassium 604.6mg||16 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 14.9g|
|Protein 8.4g||12 %|
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Calories per serving: 127
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