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Green Split Pea Salad with Rice & Cranberries

This meal-sized split pea salad can be dressed up for company by using wild rice, sundried cranberries, and toasted walnuts.


  • 1 cup (250 mL) cooked brown rice (about 1/2 cup/125 mL dry)
  • 1 cup (250 mL) cooked green split peas (about 1/2 cup/125 mL dry)
  • 1/2 cup (125 mL) red onion, minced
  • 1/4 cup (50 mL) dried cranberries
  • 1/4 cup (50 mL) chopped walnuts (optional)
  • 1 Tbsp (15 mL) canola oil
  • 1 tsp (5 mL) sesame oil
  • 2 Tbsp (30 mL) white wine vinegar
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) dried tarragon
  • 1 tsp (5 mL) honey (optional)
  • pepper to taste
  • Romaine or leafy lettuce greens (optional)


Cook rice and green split peas according to package directions, drain, and rinse.

Place the rice in a large bowl. Add split green peas, minced onion, cranberries and walnuts (optional).

Make the salad dressing and pour over the salad. Serve on a bed of lettuce as an option.

Tips: Not a fan of tarragon?  Try using dill or add chopped fresh herbs instead!

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