Yellow Split Pea Salad with Dijon Balsamic Vinaigrette - Recipe

This salad is haphazardly thrown together. I’ve begun my, “eat my way through my cupboards” spree so that I don’t have to pack any food. These yellow split peas have been sitting patiently for awhile now. They have a slight sweet taste which I think makes a perfect salad topping.

(PS-I had a post written about positivity and it didn’t feel right,it’s not there yet. So instead, I’m sending everyone a big hug and a lot of positive energy today.)

Yellow Split Pea Salad with Dijon Balsamic Vinaigrette

RECIPE TYPE: salad
SERVES: 2

INGREDIENTS:

1/2 cup yellow split peas
3-4 handfuls lettuce
2 ounces goat cheese
1/4 cup pecans, toasted

dressing
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon dijon mustard

INSTRUCTIONS

Sort through and rinse split peas. Add to a pot with water and bring to a boil, reduce to a simmer, and then let cook for 30-45 minutes. Split peas should be tender but still hold their shape.
Once done, drain and let cool slightly.
In a jar with a lid, combine olive oil, vinegar, honey, and mustard. Shake until combined.
Toss split peas, lettuce, pecans, and goat cheese with a drizzle of dressing.

NOTES

 *I usually make a big batch of dressing and use it throughout the week. I'll double and triple everything except the honey- which I usually add to taste for a hint of sweetness.

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