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Split Peas Vinaigrette

Western.Chefs's picture
Ingredients
  Dried yellow split peas 16 Ounce (1 Package)
  Water 7 1⁄2 Cup (120 tbs)
  Salt To Taste
  Onion 1 Large, thinly sliced
  Chopped celery 1 Cup (16 tbs)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Thyme leaves 1 Teaspoon
  Pepper 1 Teaspoon
Directions

1. Rinse split peas in running cold water and discard any stones or shriveled peas.
2. In 4-quart saucepan over high heat, heat peas, water, and 2 teaspoons salt to boiling. Reduce heat to low; cover and simmer 45 minutes or until tender. Drain well.
3. In bowl, mix onion, remaining ingredients, and 1 teaspoon salt. Add split peas and toss to coat well. Refrigerate at least 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Quick

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