Split Pea Green Pea Orzo Salad Recipes

GREEN GODDESS ORZO SALAD

Green Goddess Orzo Salad image

Provided by Food Network Kitchen

Time 55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 small clove garlic
1/2 small shallot
Pinch of sugar
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground pepper
8 ounces cooked orzo
3/4 cup cooked frozen peas
6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)
1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal
1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal
Freshly ground pepper
1/4 cup roughly torn fresh dill

Steps:

Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.

SPLIT PEA & GREEN PEA ORZO SALAD

Split Pea & Green Pea Orzo Salad image

Recipe comes from the Sunset Cookbook. This simple orzo salad is served with fresh mint and lemon nestled in butter lettuce leaves. The recipe advises not to thaw the green peas before stirring them into the salad as the warm split peas will heat them through.

Provided by DailyInspiration

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup split peas
2 cups vegetable broth
1/2 teaspoon dried thyme
1 (10 ounce) package frozen tiny peas
4 ounces orzo pasta (about 10 tablespoons)
1/4 cup green onion, thinly sliced
1/4 cup of fresh mint, chopped
1/4 cup vegetable oil
1 teaspoon lemon zest, finely shredded
2 tablespoons fresh lemon juice
24 butter lettuce leaves, rinsed and crisped
mint sprig
fresh thyme sprig
salt and pepper

Steps:

Sort through split peas, discarding any debris; then rinse and drain peas. In a 2-quart saucepan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover and simmer until split peas are tender to bite (about 25 minutes); drain and discard cooking liquid. Transfer the split peas to a large bowl, add frozen peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool. (about 3 minutes).
Meanwhile, in a 4-5 quart saucepan, bring about 8 cups water to a boil over medium-high heat; stir in pasta and cook until just tender to bite, about 5 minutes (or cook according to package instructions). Drain, and rinse with cold water, and drain well again. Transfer pasta to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon zest, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
To serve, line 4 individual plates with lettuce leaves; top each plate equally with pea mixture. Garnish salads with mint and thyme sprigs. Season to taste with salt and pepper.

Nutrition Facts : Calories 464.2, Fat 15.1, SaturatedFat 2, Sodium 17.8, Carbohydrate 63.9, Fiber 18.3, Sugar 9.5, Protein 20.6

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