Cold Split Pea Salad
- Number of Servings: 6
Ingredients
1/2 c dried green split peas1/2 c dried yellow split peas1 c uncooked brown rice2 medium carrots, chopped2 medium celery stalks, chopped1/2 onion, chopped3 large cabbage leafs3 cloves (or more, to taste) garlicdash of lemon juiceall or some of the following to taste:olive oilbalsamic vinegardijon mustardsalt + pepperoreganorosemarycorianderbasilthymedill
1. Combine peas, rice, and sufficient water (at least three cups) in a large pot. Bring to a boil, and simmer about half an hour, or until the grains and legumes begin to soften without getting mushy.
2. Lightly sautee the garlic, onions, cabbage, celery and carrots in a pan to soften them a little, but again, you don't want them mushy. Add lemon juice.
3. Rinse the split peas and rice in a little cold water. Drain.
4. Combine all ingredients thoroughly (including spices and oil, vinegar, and mustard). Chill. Enjoy!
Serving size: 6 1 cup servings
(My nutritional calculations are with using 1 1/2 tbsp of olive oil, 4 tbsp of vinegar, and 2 tbsp of dijon mustard. I did not measure spices, just added to taste, sorry.)
Number of Servings: 6
Recipe submitted by SparkPeople user ILANSTERMONSTER.
2. Lightly sautee the garlic, onions, cabbage, celery and carrots in a pan to soften them a little, but again, you don't want them mushy. Add lemon juice.
3. Rinse the split peas and rice in a little cold water. Drain.
4. Combine all ingredients thoroughly (including spices and oil, vinegar, and mustard). Chill. Enjoy!
Serving size: 6 1 cup servings
(My nutritional calculations are with using 1 1/2 tbsp of olive oil, 4 tbsp of vinegar, and 2 tbsp of dijon mustard. I did not measure spices, just added to taste, sorry.)
Number of Servings: 6
Recipe submitted by SparkPeople user ILANSTERMONSTER.
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 162.5 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 7.1 g
- Protein: 11.0 g
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