The Brunch Series: Spring Pea and Artichoke Salad

This is one of my favorite salads to include in a brunch buffet because it gives a great pop of color to the menu, is super easy to make and people literally go crazy for it once they've tried it for the first time.  I know so many people out there have aversions to peas probably because they remember eating canned or over-cooked peas in that horrible puke green color as kids but  when cooked properly, bags of frozen peas are great staples to have on hand in the kitchen and I've always been a big fan of them.  Whether they are tossed into a salad or mixed into a pasta dish there are so many great things you can do with them and here's just one of them.   This salad isn't limited to just brunch menus. It is a perfect accompaniment to luncheons and dinners with fish especially with the subtle dill dressing that it is dressed with.


Spring Pea and Artichoke Salad 


Sour Cream Dressing:
In a small bowl mix together the following:
-1/4 cup each sour cream and mayonnaise
-1/4 cup fresh dill, finely chopped 
-1 tablespoon cider vinegar 
-1 teaspoon salt
-1/2 teaspoon each minced garlic and pepper 


In a large bowl, add the following:
-3 cups frozen petite peas thawed 
-1/2 English cucumber, quartered and sliced thin 
-1 cup thinly sliced radishes
-1/2 cup chopped red onion
-1 (14oz) can of water packed artichoke hearts, quartered


Pour dressing over the salad and stir gently to combine.  Adjust for seasonings and serve.  


Note:  The dressing and salad can both be made ahead of time but do best when the 2 elements are kept separate until just before you are going to serve them.