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TO TOP IT OFF! TOPPING: 3 green onions, finely sliced 1/2 cup (125 mL) grated or crumbled cheese (Blue, Cheddar, Gouda, Edam) 1/4 cup (60 mL) pecan pieces, toasted 1/4 cup (60 mL) dried cranberries Yellow Peas are grown in Zone 1-5. Green Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. INGREDIENTS 1/2 cup (125 mL) dried yellow split peas rinsed and drained 1 cup (250 mL) dried green lentils, rinsed and drained 2 apples, diced or 2 cups sliced green grapes 1 cup (250 mL) grated carrot 1 cup (250 mL) grated purple cabbage 1 cup (250 mL) diced yellow or red pepper DRESSING: 1/4 cup (60 mL) apple cider vinegar 1/4 cup (60 mL) canola oil, cold pressed if available 2 Tbsp (30 mL) liquid honey 2 tsp (10 mL) Dijon mustard 2 cloves garlic, finely minced DIRECTIONS 1. In a saucepan, simmer split peas in 1 cup (250 mL) water until moisture is absorbed and peas are tender but not mushy, about 20 minutes. Drain, rinse and cool. 2. In a separate saucepan simmer lentils in 2 cups (500 mL) water until moisture is absorbed and lentils are tender, about 20 minutes. Drain, rinse and cool. 3. Meanwhile combine dressing ingredients and set aside. 4. In a clear/glass salad bowl, layer ingredients starting with the cabbage, pepper, fruit, yellow peas, carrot and ending with lentils (or whichever order you prefer). 5. Sprinkle topping ingredients evenly over the lentils. 6. Serve with dressing on the side to drizzle over the salad once it's plated. NUTRIENTS Per Serving (1/12 recipe) 234 Calories, 10 g Fat, 3 g Saturated Fat, 11 mg Cholesterol, 27 g Carbohydrates, 4 g Fibre, 10 g Sugar, 10 g Protein, 89 mg Sodium, 396 mg Potassium, 121 mcg Folate, 107 mg Calcium, 2 mg Iron

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