Summer Split Pea Salad - 8 pts - Veggie xp

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Summer Split Pea Salad - 8 pts - Veggie

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

1 cup dried yellow split peas

2 cups rotini -- or other spiral pasta

1 cup cherry tomatoes -- cut into halves

1/2 cup red bell pepper -- chopped, (about 1 small)

1/2 cup carrot -- thinly sliced, (about 1 medium)

1/3 cup sliced ripe olives

TARRAGON-YOGURT DRESSING:

1 cup plain nonfat yogurt

1 tablespoon chopped fresh tarragon leaves -- or 1 teaspoon dried

tarragon

2 tablespoons tarragon vinegar

2 teaspoons Dijon mustard

1/4 teaspoon salt

 

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; remove from

heat. Cover and let stand 1 hour. Heat to boiling; reduce heat. Cover and simmer

about 1 hour or until peas are tender; drain. Rinse with cold water; drain.

Cover and refrigerate 1 hour.

 

Toss peas and remaining ingredients in glass or plastic bowl. Cover and

refrigerate about 1 hour or until chilled.

 

4 servings

 

TARRAGON-YOGURT DRESSING

Mix all ingredients.

 

Source:

" Unknown "

S(MC format by Chupa Babi):

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Per Serving (excluding unknown items): 430 Calories; 3g Fat (6.1% calories from

fat); 23g Protein; 79g Carbohydrate; 15g Dietary Fiber; 1mg Cholesterol; 334mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2

Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 4363 0 2236 900497 4282 0 0 3412 0 0 0