Green Pea Salad with Bacon and Almonds

Green Pea Salad with Bacon and Almonds takes about 8 minutes from beginning to end. For $1.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 268 calories, 13g of protein, and 12g of fat per serving. Head to the store and pick up almonds, kosher salt, non-fat greek yogurt, and a few other things to make it today. 881 person were glad they tried this recipe. It works well as a reasonably priced salad. It is brought to you by The Law Students Wife. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, you might also like recipes such as Lemon Butter Green Beans with Toasted Almonds Bacon & Feta, Green Bean Salad With Almonds, and Green Bean Salad With Fried Almonds.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/4 cup whole roasted almonds, roughly chopped

1 tablespoon apple cider vinegar

3 strips bacon

1/4 teaspoon black pepper

2 tablespoons honey

1/2 teaspoon kosher salt

1/2 cup plain non-fat Greek yogurt

16 ounces shelled petite peas, fresh or frozen and thawed

1/2 small red onion, finely chopped

Equipment:

baking sheet

aluminum foil

oven

paper towels

mixing bowl

Cooking instruction summary:

Prepare the bacon: Place rack in center of oven and preheat to 400 degrees F. Line a large rimmed baking sheet with foil. Arrange bacon slices in a single layer on a flat ovenproof rack, then set the rack atop the prepared baking sheet. Bake bacon for 10-15 minutes, until crispy. Once cooked, set bacon between two paper towels and pat dry. Chop into small pieces and set aside.In a large mixing bowl, stir together the Greek yogurt, honey, apple cider vinegar, salt, and pepper. Add the peas, almonds, and red onion. Toss gently to coat. Serve chilled or at room temperature.

 

Step by step:

Prepare the bacon

1. Place rack in center of oven and preheat to 400 degrees F. Line a large rimmed baking sheet with foil. Arrange bacon slices in a single layer on a flat ovenproof rack, then set the rack atop the prepared baking sheet.

2. Bake bacon for 10-15 minutes, until crispy. Once cooked, set bacon between two paper towels and pat dry. Chop into small pieces and set aside.In a large mixing bowl, stir together the Greek yogurt, honey, apple cider vinegar, salt, and pepper.

3. Add the peas, almonds, and red onion. Toss gently to coat.

4. Serve chilled or at room temperature.


Nutrition Information:

Quickview
265k Calories
12g Protein
11g Total Fat
29g Carbs
14% Health Score
Limit These
Calories
265k
13%

Fat
11g
18%

  Saturated Fat
2g
17%

Carbohydrates
29g
10%

  Sugar
16g
19%

Cholesterol
12mg
4%

Sodium
415mg
18%

Get Enough Of These
Protein
12g
26%

Vitamin C
46mg
56%

Manganese
0.73mg
36%

Fiber
7g
29%

Vitamin K
28µg
27%

Vitamin B1
0.38mg
25%

Phosphorus
228mg
23%

Folate
82µg
21%

Vitamin B2
0.33mg
19%

Vitamin A
875IU
18%

Vitamin E
2mg
17%

Vitamin B3
3mg
17%

Magnesium
68mg
17%

Copper
0.31mg
16%

Vitamin B6
0.28mg
14%

Zinc
2mg
14%

Potassium
437mg
13%

Iron
2mg
12%

Selenium
8µg
12%

Calcium
85mg
9%

Vitamin B12
0.27µg
5%

Vitamin B5
0.36mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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