Pea And Sunflower Seed Salad
- 1 Tbsp. vegetable oil or possibly more as needed
- 5 ounce soy bacon
- 2 c. fresh or possibly frzn peas
- 1 c. low-fat mayonnaise
- 1/4 c. apple cider vinegar
- 1/4 c. sugar or possibly honey
- Salt to taste
- Freshly-grnd black pepper to taste
- 2 c. roasted sunflower seeds
- 2 c. cubed pineapple preferably fresh
- 1 pt grape tomatoes
- 1/2 lb mesclun salad mix rinsed, dry
- 1 sprg minced parsley for garnish
- Heat oil in large skillet over medium heat, and cook soy bacon, several strips at a time, according to package directions. Drain strips on paper towels. When cold sufficient to handle, crumble or possibly chop and set aside.
- Place peas in water to cover and bring to a boil. Cook for 1 minute, remove from heat, rinse under cool water, drain and set aside.
- To make dressing, combine mayonnaise, vinegar, sugar or possibly honey, salt and pepper. Set aside.
- To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, tomatoes and crumbled bacon. Dress as needed and toss before serving.
- This recipe yields 6 servings.
- Wine Suggestions: Because the success of this salad depends on what you select at market, a light, dry white wine suits such a composed salad.
- Comments: A retro salad from the '70s, this recipe is adaptable to what's freshest and most appealing at market; layer to suit your whim. For a vegan version, use soy mayonnaise.
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