The cooking school that my church sponsored gave me this recipe. The recipe is from the Lifestyle Center of America. Now that the weather is warming up, it is time to make some salads. Here is a healthy salad and I included the nutritional yield.
Peas and Peanut Salad
3 c Peas (uncooked)
1 c Jicama (chopped up) is a root plant normally found near potatoes or onions *
1/2 c Onion (chopped)
1/2 c Lightly roasted, unsalted peanuts
1/4 c Lightly roasted sunflower seeds (salted or unsalted)
1/4 c Raw pepitas (green pumpkin seeds)
1/2 t McCormick “salt-free” garlic and herb seasoning
1/2 t Onion Powder
1/4 t Garlic Powder
1 c Tofu Sour Cream
4 leaves leafy lettuce, red or green
1 stem green onion, fringed for garnish
1. Rinse frozen peas in a colander and drain well. Pour peas out into a serving bowl.
2. Add vegetables, peanuts, and seeds.
3. Mix seasoning together and stir into mixture.
4. Add sour cream and stir all together until well-mixed.
5. Border with leafy lettuce and garnish with green onion.
*Jicama- The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.
Yield: 6 cups (12 – 1/2 cup portions)
Analysis: 1/2 cup = 1 carbohydrate, 2 fat, 1 protein choice
%Cals from Fat: 58%