Pea And Sunflower Seed Salad

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil - or more as needed
5 oz	142g	Soy bacon
2 cups	474ml	Fresh or frozen peas
1 cup	237ml	Low-fat mayonnaise
1/4 cup	59ml	Apple cider vinegar
1/4 cup	49g / 1.7oz	Sugar or honey
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	220g / 7.8oz	Roasted sunflower seeds
2 cups	474ml	Cubed pineapple - preferably fresh
1		Grape tomatoes
1/2 lb	227g / 8oz	Mesclun salad mix - rinsed, dried
1		Chopped parsley - for garnish

Recipe Instructions

Heat oil in large skillet over medium heat, and cook soy bacon, several strips at a time, according to package directions. Drain strips on paper towels. When cool enough to handle, crumble or chop and set aside.

Place peas in water to cover and bring to a boil. Cook for 1 minute, remove from heat, rinse under cold water, drain and set aside.

To make dressing, combine mayonnaise, vinegar, sugar or honey, salt and pepper. Set aside.

To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, tomatoes and crumbled bacon. Dress as needed and toss before serving.

This recipe yields 6 servings.

Per Serving: 540 Cal; 18g Prot; 37g Total Fat (4 Sat. Fat); 39g Carb.; 15mg Chol; 640mg Sod.; 9g Fiber.

Wine Suggestions: Because the success of this salad depends on what you select at market, a light, dry white wine suits such a composed salad.

Source:
Vegetarian Times, September 2002

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