This is a simple one bowl recipe that can be made a day or two ahead of the party or meal. Isn’t that the best to check off a recipe from your to do list the day of? Especially since most salads have to be made last minute or they’ll be soggy. I really think adding a rotisserie chicken or tuna to this could be a great lunch meal prep too. Such a flavorful fun salad. Frozen peas are flash steamed before freezing so they’re already cooked.
INGREDIENTS
Salad Base
1 - 16 oz bag of frozen peas
1 bunch of celery, chopped (about 6 stalks)
1 larger or 2 small honey crisp apple, sliced small and thin. I used a mandolin
1/2 c fresh parsley, chopped small (ends only, not stems)
1/3 c dried cranberries (used ocean spray 50% less sugar)
1/2 c chopped pecans
3 slices bacon, cooked and crumbled
Dressing
1 1/2 c Parmesan, shaved or grated
3 lemons, juiced + 3 tsp zest
1/2 c nonfat Greek yogurt
2 T olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
STEPS
1)In a large bowl add all the salad ingredients and dressing ingredients and stir well. Cover and store overnight in the fridge to merry the flavors and thaw the peas. Makes 10 cups
Per 1 cup
212cal/12fat/17carb/5fiber/5sugar/11protein
🍑Nourishment Breakdown
PROTEIN some in peas, parm, bacon, yogurt
FAT oil, parm, bacon, pecans
FIBER some in peas, cranberries, pecans, apple
CARB/STARCH peas, cranberries, apple
xx, Meredith 🧡🍑
