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Split Pea & Green Pea Salad

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Ingredients
  Green split peas 1 Cup (16 tbs) (1 Cup)
  Vegetable broth 470 Milliliter (2 Cups)
  Dried thyme 1⁄2 Teaspoon
  Frozen tiny peas 10 Ounce (1 Package)
  Dried orzo pasta/Other rice-shaped pasta 4 Ounce (115 Gram)
  Green onions 1⁄4 Cup (4 tbs), thinly sliced
  Mint 1⁄4 Cup (4 tbs), chopped
  Vegetable oil 60 Milliliter (1/4 Cup)
  Lemon peel 1 Teaspoon, finely shredded
  Lemon juice 30 Milliliter (2 Tablespoon)
  Butter lettuce leaves 24 Large, rinsed and crisped
  Mint sprig 1
  Thyme sprig 1
  Salt To Taste
  Pepper To Taste
Directions

1. Sort through split peas, discarding any debris; then rinse and drain peas. In a 1 1/2- to 2-quart (1.4-to 1.9-liter) pan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover, and simmer until split peas are tender to bite (about 25 minutes); drain and discard any remaining cooking liquid. Transfer split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool (about 3 minutes).
2. Meanwhile, in a 4- to 5-quart (3.8- to 5-liter) pan, bring about 8 cups (1.9 liters) water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes. (Orcook pasta according to package directions.) Drain, rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon peel, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Quick

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