Name: Butter Lettuce and Green Pea Salad
Total time: 25 min
Ingredients: 1 cup fresh or frozen peas; 1 medium head butter lettuce, torn into 1- to 2-inch pieces (6 cups); 2 medium tomatoes, cut into wedges; 2 medium Persian cucumbers, thinly sliced; 1 medium yellow bell pepper, cut into 1-inch strips; ½ cup Cilantro-Cashew Dressing; ¼ cup finely chopped green onions; 1 tablespoon finely snipped fresh cilantro

Ready In: 25 minutes
Serves 6
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This colorful, refreshing butter lettuce salad is a serious crowd-pleaser that pairs perfectly with our Cilantro-Cashew Dressing. To make it a heartier dish, add your favorite cooked beans or whole grains.

By Darshana Thacker Wendel, Apr 27, 2018

Ingredients

1 cup fresh or frozen peas
1 medium head butter lettuce, torn into 1- to 2-inch pieces (6 cups)
2 medium tomatoes, cut into wedges
2 medium Persian cucumbers, thinly sliced
1 medium yellow bell pepper, cut into 1-inch strips
½ cup Cilantro-Cashew Dressing
¼ cup finely chopped green onions
1 tablespoon finely snipped fresh cilantro

Instructions

In a small saucepan cook peas in a small amount of boiling water 5 minutes or until tender; drain. Rinse with cold water; drain again.
In a large bowl combine lettuce, tomatoes, cucumbers, bell pepper, and cooked peas.
Pour Cilantro-Cashew Dressing over lettuce mixture; toss to coat. Served topped with green onions and cilantro.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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