Spring Sunshine Salad

Spring Sunshine Salad

When I say split peas what comes to mind? Split pea soup? GREEN split pea soup?  Years ago my dear friend, Dale Gallis, turned me on to yellow split peas.  I started making soup from them but also used them in salads.

Today’s recipe is a tasty vegetarian salad that is as satisfying as it is pretty.  The color is bright, just perfect after several days of rainy weather. The yellow split peas are combined with carrots, sweet onion, sweet peppers and fresh herbs,  then tossed with a simple combination of apple cider vinegar and olive oil. You can serve it right away, or let the flavors blend in the fridge for a bit. I served my salad over a mix of Spring greens.

Yellow  (or green) split peas cook to al dente in about 20 minutes so they are a quick option, too. Much shorter cooking times than other legumes.

Spring Sunshine Salad

1- 1 1/2 c. raw yellow split peas

salt

1 carrot, peeled and shredded

1/2 c. chopped sweet onion

1/2 c. chopped sweet pepper

1/2 c. chopped parsley

1/2 c. snipped chives

1/4 c. olive oil

1/4 c. cider vinegar

salt and pepper to taste

6 c. mixed Spring greens

Rinse peas and place in a saucepan. Cover with water and add a little salt. Bring to a boil and simmer until peas are tender, about 20 minutes. Drain and rinse under cold water. Combine peas with carrots, peppers and onion and toss well. Add parsley, chives, oil, vinegar and salt and pepper to taste. Chill until ready to use.  Serve on greens.  Serves 3-4.

Cook in simmering water until tender

Rinse in cold water after cooking

Combine peas with other veggies