This is a print preview of "Pea And Sunflower Seed Salad" recipe.

Pea And Sunflower Seed Salad Recipe
by Global Cookbook

Pea And Sunflower Seed Salad
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  Servings: 6


  • 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


  1. 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.
  2. 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.
  3. To make dressing, combine mayonnaise, vinegar, sugar or possibly honey, salt and pepper. Set aside.
  4. To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, tomatoes and crumbled bacon. Dress as needed and toss before serving.
  5. This recipe yields 6 servings.
  6. 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.
  7. 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.