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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.

Butter lettuce and green pea alad

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

  1. 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.
  2. In a large bowl combine lettuce, tomatoes, cucumbers, bell pepper, and cooked peas.
  3. 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 vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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