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–+ servings
Pile of green split peas on a wooden surface.
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Split Pea Salad with Rice and Cranberries

Course Salad, Side Dish
Keyword Brown Rice, Cranberries, Rice, Salad, Split Pea
Dietary Need Vegan, Vegetarian
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 479kcal
Author Recipe adapted from: Pulses

Equipment

  • Salad Bowl
  • Stovetop
  • Saucepan
  • Medium Bowl

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

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

Calories: 479kcal | Carbohydrates: 69g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 25mg | Potassium: 675mg | Fiber: 15g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg