Food & Health

Green Split Peas with Sweet Potatoes and Fennel

Serving Size: 2/3 cup (150 ml)
Makes: 4 Servings

Source of: Fibre, Iron
Good Source of: Potassium
Excellent Source of: Folate
Vegetarian
Gluten-Free

Ingredients

250 ml
cooked green split peas
1 cup
1 medium
fennel bulb, trimmed and shaved into paper-thin slices
1 medium
125 ml
large diced roated sweet potatoes
1/2 cup
1/2
small onion, shaved into paper-thin slices
1/2
50 ml
chopped fresh cilantro
1/4 cup
75 ml
chopped fresh parsley
1/3 cup
50 ml
chopped fresh chives,cut into 1-inch pieces
1/4 cup
22 ml
extra-virgin olive oil
1 1/2 tbsp
30 ml
sherry vinegar
2 tbsp
15 ml
honey
1 tbsp
dash
pepper
1/8 tsp


Directions

COMBINE cooked peas, fennel, sweet potatoes, onion, cilantro, parsley and chives.

STIR salad dressing ingredients together and toss over pea and fennel mixture.



Recipe courtesy of Alberta Pulse Growers.

Nutrition Facts

Based on a serving of 2/3 cup (150 ml)

Energy: 160 calories
Protein: 6 g
Fat: 5 g
Saturated Fat: 0.7 g
Cholesterol: N/A mg
Carbohydrates: 25 g
8%
Fibre: 3.8 g
15%
Sodium: 30 mg
1%
Potassium: 500 mg
Vitamin C: NA mg
NaN%
Folate: 55 mcg
25%
Calcium: 46 mg
4%
Iron: 1.6 mg
9%
Calories from Fat:
28%





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