|½ cup||Shelled green peas|
|6 cups||Gourmet salad greens, (1/4 pound)|
|½ cup||Thinly sliced green onions|
|4||Turkey bacon slices, diced|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Fresh lemon juice|
|Coarsely ground pepper, (optional)|
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 ¼ cup water, vinegar, and lemon juice; cook 2 minutes.
Immediately pour over salad, and toss gently to coat. Yield: 4 servings (serving size: 1-½ 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@... on Jan 28, 1997.
Random recipe of the day