Green Split Pea Salad with Rice & Cranberries
This delicious meal-sized salad showcases green split peas along with rice, cranberries, and walnuts.
Servings 4 servings
Calories 161
Ingredients
- 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) minced red onion
- 1/4 cup (60 mL) dried cranberries
- 1/4 cup (60 mL) chopped walnuts, optional
- Romaine or leafy lettuce greens, optional
Dressing
- 2 Tbsp (30 mL) white wine vinegar
- 1 Tbsp (15 mL) canola oil
- 1 tsp (5 mL) sesame oil
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) dried tarragon (see notes)
- 1 tsp (5 mL) honey, optional
- pepper, to taste
Instructions
- Cook rice and green split peas according to package directions, drain, and rinse.
- Place the rice in a large bowl. Add split green peas, onion, cranberries and walnuts, if using.
- Whisk together dressing ingredients and pour over the salad. Serve on a bed of lettuce, if desired
Notes
- Wild rice in place of the brown rice adds an unexpected twist to this salad!
- You can use sunflower or pumpkin seeds instead of walnuts. Toasting them really adds to the flavour of the salad!
- Fresh herbs work really well in this recipe. You can use 3/4 tsp (3 mL) chopped, fresh tarragon in place of the 1/4 tsp (1 mL) dried tarragon.
- Not a fan of tarragon? Try adding 1 tsp (5 mL) chopped fresh dill or mint in place of the tarragon. You can try other chopped fresh herbs as well!
Nutrition
Serving Size: 0.5cup (125 mL) | Calories: 161 | Total Fat: 7g | Saturated Fat: 1g | Carbohydrate: 21g | Fibre: 2g | Sugars: 5g | Protein: 5g | Sodium: 8mg | Potassium: 186mg | Iron: 1mg