Colorful salad full of fibre and antioxidants!
recipe courtesy Canadian Pulse Industry
For 4 Person(s)
Combine rice and split green peas in a bowl. Add onion, cranberries and walnuts (optional).
Prepare vinaigrette: Combine canola oil, sesame oil, vinegar, mustard, water, tarragon and pepper in a bowl. Whisk and pour over salad. Toss salad and serve on a bed of lettuce.
To cook split peas combine them in twice as much water as split peas (1 cup/250 mL split peas to 2 cups/500 mL water) in a saucepan. Bring to a boil then reduce heat and simmer for about 35 to 40 minutes or until tender. Drain and rinse.