| 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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