Pea And Sunflower Seed Salad Recipe - Cooking Index
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, Vegetarian1 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 |
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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