| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Shelled green peas |
| 6 | c | Gourmet salad greens, (1/4 pound) |
| 1/2 | c | Thinly sliced green onions |
| 4 | Turkey bacon slices, diced | |
| 1/4 | c | Water |
| 2 | tb | Red wine vinegar |
| 2 | tb | Fresh lemon juice |
| Coarsely ground pepper, (optional) |
INSTRUCTIONS
Bring 2 cups water to a boil in a saucepan; add peas. Cover and cook 7 minutes or until crisp-tender. Drain and rinse under cold running water; drain well. Combine the peas, salad greens, and green onions in a bowl; set aside. Cook the bacon in a nonstick skillet over medium heat 4 minutes or until crisp. Add 1/4 cup water, vinegar, and lemon juice; cook 2 minutes. Immediately pour over salad, and toss gently to coat. Yield: 4 servings (serving size: 1-1/2 cups). Per serving: 78 Calories; 3g Fat (35% calories from fat); 5g Protein; 9g Carbohydrate; 5mg Cholesterol; 124mg Sodium Serving Ideas : Sprinkle each serving with pepper, if desired. Recipe by: Cooking Light, April 1995, page 116 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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