Name: Fennel & Sweet Potato Split Pea Salad
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup (250 mL) cooked green split peas (see notes); 1 medium fennel bulb, trimmed, shaved into paper-thin slices; 1/2 cup (125 mL) roasted sweet potatoes, diced; 1/2 cup (125 mL) small onion, shaved into paper-thin slices; 1/3 cup (75 mL) flat-leaf parsley leaves, chopped; 1/4 cup (60 mL) cilantro leaves, chopped; 1/4 cup (60 mL) chives, chopped in 1-inch (2.5 cm) pieces; 1 1/2 Tbsp (22 mL) extra-virgin olive oil; 2 Tbsp (30 mL) sherry vinegar or red wine vinegar; 1 Tbsp (15 mL) honey

Nutrition

Serving Size: 0.75 cup (175 mL) Calories: 171 Total Fat: 5 g Saturated Fat: 1 g Carbohydrate: 27 g Fibre: 5 g Sugars: 11 g Protein: 6 g Sodium: 48 mg Potassium: 644 mg Calcium: 46 mg Iron: 2 mg

Ingredients

1 cup (250 mL) cooked green split peas (see notes)
1 medium fennel bulb, trimmed, shaved into paper-thin slices
1/2 cup (125 mL) roasted sweet potatoes, diced
1/2 cup (125 mL) small onion, shaved into paper-thin slices
1/3 cup (75 mL) flat-leaf parsley leaves, chopped
1/4 cup (60 mL) cilantro leaves, chopped
1/4 cup (60 mL) chives, chopped in 1-inch (2.5 cm) pieces

Dressing

1 1/2 Tbsp (22 mL) extra-virgin olive oil
2 Tbsp (30 mL) sherry vinegar or red wine vinegar
1 Tbsp (15 mL) honey

Directions

Combine split peas, fennel, sweet potatoes, onion, parsley, cilantro and chives.
Stir salad dressing ingredients together and toss over split pea and fennel mixture.

Notes

To make 1 cup (250 mL) cooked split peas, rinse 1/2 cup (125 mL) dry peas with cool water, drain and transfer to a medium pot. Add 1 1/2 cups (375 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.

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Fennel & Sweet Potato Split Pea Salad