Saturday, November 13, 2010

Yellow Split Pigeon Pea salad w kale, jalapenos and Dijon mustard/ginger dressing

Boil peas, in meantime, shred kale into very thin strips, on mandolin slice red onions, celery, grate fresh ginger, add diced jalapenos salt/pepper, Dijon mustard, sesame oil, toss, when peas are done, drain and add to mixture hot, toss again to have the kale wilt a bit, arrange on more shredded kale, top with pomegranate seeds and walnuts. Enjoy!

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