Fennel & Sweet Potato Split Pea Salad
This delicious split pea salad is the perfect complement to roasted or barbecued meats.
Servings 4 servings
Calories 171
Ingredients
- 1 cup (250 mL) cooked green split peas see tips
- 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
- 1/4 cup (60 mL) cilantro leaves chopped
- 1/3 cup (75 mL) flat-leaf parsley leaves chopped
- 1/4 cup (60 mL) chives chopped in 1-inch (2.5 cm) pieces
Dressing
- 1 1/2 Tbsp (20 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) sherry vinegar
- 1 Tbsp (15 mL) honey
Instructions
- Combine cooked peas, fennel, sweet potatoes, onion, cilantro, parsley and chives.
- Stir salad dressing ingredients together and toss over pea and fennel mixture.
tips
- 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.
- If you don't have sherry vinegar, you can use red wine vinegar.
Nutrition
Serving Size: 0.75cup (175 mL) | Calories: 171 | Total Fat: 5g | Saturated Fat: 1g | Carbohydrate: 27g | Fibre: 5g | Sugars: 11g | Protein: 6g | Sodium: 48mg | Potassium: 644mg | Calcium: 46mg | Iron: 2mg