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Summer split pea salad
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1280 kcal
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Grasa: 25,24g | Prot: 42,18g | Carbh: 243,81g.
Desayuno: Whole Foods Market Rosemary Peach Granola, Pearled Barley (Cooked) . Almuerzo: Vegetable Broth, Frozen Golden Sweet Corn, Green Split Peas, Dijon Organic Mustard, Clover Honey, Extra Virgin Olive Oil, Parsley, Chives, Lemon Juice (Canned or Bottled), Oregano, Garlic Powder, Tomatoes. Cena: Hidden Valley Fat Free Ranch Dressing, Daiya Cheddar Style Shreds, Meijer Diced Green Bell Peppers, Fresh Selections White Sliced Mushrooms, Green Giant Julienne-Cut Carrots, Lettuce, Baked Potato (Peel Not Eaten). Pasa Bocas / Otros: Peach Freezer Jam, Millet (Cooked), Carrots. más...
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 Comentarios
16 jun. 20 por el miembro: GibJig
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What a great idea! How was it?
16 jun. 20 por el miembro: shirfleur 1
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16 jun. 20 por el miembro: KagoshimaDreamin17
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Here's the recipe:
Split Pea Summer Salad
2/3 c dried green split peas (I used 1/3 c green and 1/3 c yellow)
1 1/2 c vegetable broth
2 medium tomatoes, diced
1 c frozen corn kernels
2 Tbsp fresh minced parsley
2 Tbsp fresh minced basil
2 Tbsp fresh minced oregano
2 Tbsp fresh minced chives
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp dijon mustard
1/2 tsp garlic powder
1 tsp honey
Salt and pepper to taste
Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil then reduce heat, cover, and simmer until the split peas are tender and most of the liquid is absorbed, about 20 minutes.
Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
In a small bowl, whisk together the lemon juice, olive oil, dijon, garlic powder, honey, salt and pepper. Pour dressing over the salad and toss to coat. Serve immediately.
16 jun. 20 por el miembro: AtomicPrincess
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19 jun. 20 por el miembro: KagoshimaDreamin17
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