Ingredients
- 1 cup Brown Rice Cooked
- 1 cup Split Peas Cooked
- ½ Red Onion Large, minced
- ¼ cup Cranberries Dried
- ¼ cup Walnuts Optional; chopped
- Lettuce Optional; romaine or other leafy green lettuce leaves
Salad Dressing
- 2 Tablespoons Canola Oil
- 2 teaspoons Sesame Oil
- 3 Tablespoons White Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Water
- ½ teaspoon Basil Dried
- ⅛ teaspoon Ground Black Pepper
Equipment
- Salad Bowl
- Stovetop
- Saucepan
- Medium Bowl
Instructions
- Combine rice and split green peas in a bowl. Add onion, cranberries, and walnuts (if using).
Prepare Vinaigrette
- Combine canola oil, sesame oil, vinegar, mustard, water, basil, and pepper in a medium bowl. Whisk until combined.
- When ready pour vinaigrette over salad, serve, and enjoy.
Nutrition
Nutrition Facts
Split Pea Salad with Rice and Cranberries
Amount per Serving
Calories
479
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Sodium
25
mg
1
%
Potassium
675
mg
19
%
Carbohydrates
69
g
23
%
Fiber
15
g
63
%
Sugar
5
g
6
%
Protein
17
g
34
%
Vitamin A
81
IU
2
%
Vitamin C
3
mg
4
%
Calcium
55
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Cranberries, Rice, Salad, Split Pea