Cooking Index - Cooking Recipes & IdeasPea And Sunflower Seed Salad Recipe - Cooking Index

Pea And Sunflower Seed Salad

A retro salad from the '70s, this recipe is adaptable to what's freshest and most appealing at market; layer to suit your whim. For a vegan version, use soy mayonnaise.

Courses: Salads, Vegetarian
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil - or more as needed
5 oz 142gSoy bacon
2 cups 474mlFresh or frozen peas
1 cup 237mlLow-fat mayonnaise
1/4 cup 59mlApple cider vinegar
1/4 cup 49g / 1.7ozSugar or honey
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 220g / 7.8ozRoasted sunflower seeds
2 cups 474mlCubed pineapple - preferably fresh
1   Grape tomatoes
1/2 lb 227g / 8ozMesclun 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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