Yellow split pea & bean salad with chive dressing

Cooking Salads Yellow split pea & bean salad with chive dressing

Detailed step-by-step description of how to cook the dish "Yellow split pea & bean salad with chive dressing". Try it by all means

Lables: High fibre Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the split peas in a pan of boiling salted water for 16-18 minutes until tender but firm to the bite. Drain well. Blanch the peas and beans in a pan of boiling salted water for 3-5 minutes until tender. Drain and refresh in cold water.
  2. Meanwhile, for the dressing, whisk the sour cream, chives, vinegar and mustard in a small bowl. Season to taste.
  3. In a bowl, toss the snow pea sprouts, mizuna, drained peas and beans. Divide among plates, then drizzle with dressing.

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1 cup yellow split peas
1 cup fresh podded peas or frozen peas
275g baby green beans , topped, not tailed
2 cups chopped snow pea sprouts
1 cup mizuna* or wild rocket leaves
1/2 cup low-fat sour cream
1/4 cup finely snipped chives
1 tbsp red wine vinegar
1 tsp Dijon mustard

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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