Ingredients
- ⅔ cup Split Peas Dried
- 1½ cups Vegetable Broth
- 2 cups Tomatoes Diced
- 1 cup Corn
- 1 Tablespoon Parsley Dried
- 1 Tablespoon Basil Dried
- 1 Tablespoon Oregano Dried
- 1 Tablespoon Chives Dried
Dressing
- 1 Lemon
- 2 Tablespoons Oil
- 1 Tablespoon Dijon Mustard
- ½ teaspoon Garlic Powder
- 1 teaspoon Maple Syrup
- Salt To taste
- Ground Black Pepper To taste
Equipment
- Stovetop
- Medium Saucepan
- Large Bowl
- Small Jar with Lid
Instructions
- Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil and stir. Then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.
- Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
- In a jar with a tight-fitting lid, combine the lemon juice, olive oil, Dijon mustard, garlic powder, syrup, salt, and pepper. Close and shake well to combine.
- Pour dressing over the salad and toss to coat. Serve immediately.
Nutrition
Nutrition Facts
Split Pea Summer Salad
Amount per Serving
Calories
332
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
541
mg
24
%
Potassium
878
mg
25
%
Carbohydrates
49
g
16
%
Fiber
16
g
67
%
Sugar
12
g
13
%
Protein
14
g
28
%
Vitamin A
1509
IU
30
%
Vitamin C
39
mg
47
%
Calcium
81
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Basil, Broth, Chives, Corn, Diced Tomatoes, Dijon Mustard, Garlic Powder, Maple Syrup, Oregano, Parsley, Salad, Split Pea, Tomato, Tomatoes, Vegan, Vegetable Broth, Vegetarian