Not Your Average Broccoli Salad Recipe
It never ceases to amaze us what can be done with dry split peas, and this Easy Broccoli Salad is no less than wonderful. Our dry split peas are solidly full of delicious natural flavor that is unforgettable, which makes this one split pea recipe you will want to make very soon! This split pea recipe boasts pure, fresh flavor, is very colorful, and good for any season!
So many of us are of the mindset that dry split peas, in their natural state, are only good for soup. We hope to change that mindset by sharing some great split pea recipes with you along the way.
We can’t even begin to tell you how many years our families have enjoyed a good broccoli salad – one of our favorites. But now we have recreated this once favorite broccoli salad, and we know you will fall in love with our rendition of broccoli salad.
So the thing of it is, we know just how nutritious these little powerhouse split peas are. The humble green pea is packed with fiber, and powerful antioxidants, anti-inflammatory properties, and phytonutrients that support wellness and assist in lowering inflammation. That’s not all, though!
Sure, you can open a bag of frozen peas to use, (notice I didn’t mention canned) but it is really never the same. For one thing, dried split peas are super economical. Did you know that, if stored in the regular plastic bags that most dry split peas come from the grocery store in, the shelf life is only about 1 year? But, if properly stored in an airtight sealed container with oxygen absorbers, the shelf-life for dry split peas can extend to ten years or more.
Split green peas basically equate to improved health benefits and money in your pocket! Why not add our broccoli salad to your recipe book?
½ cup Palouse Brand Green Split Peas
1 medium head cauliflower, trimmed and cut into bite size florets
2 ½ cups broccoli, trimmed and cut into bite size florets
1 medium red onion, chopped
1 ½ cups cheddar cheese, diced
Red pepper, chopped
3 slices crisply cooked bacon, crumbled
Grape tomatoes, sliced in half
¾ cup mayonnaise
1 ½ tbsp. lemon juice
4 tsp. sugar
1 tsp. salt
Ground pepper, to taste
Bring 2 cups of water to a boil. Add peas, reduce heat to a slow boil for 25 minutes, until barely tender, drain and cool.
In a large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled peas.
Mix dressing together in a medium size bowl and check for taste before putting it on the salad.
Cover and refrigerate prior to serving, anywhere from 3-24 hours for the best flavor.