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Rosemary Split Pea Potato Salad

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Potato Type: Petite
Prep Method: Boiled

Dish

SaladSide DishMain Dish

Prep Time

10 Mins

Cook Time

55 Mins

Serving

Serves 4

Ingredients

  • 2 Cups low-sodium vegetable broth or water
  • 1 Cup dry split peas
  • 1 Tablespoon chili oil
  • 2 med shallots, finely diced
  • 1.5 lbs. petite potatoes, halved
  • 1 Tablespoon dried rosemary
  • Crushed red pepper to taste
  • 2 Cups arugula
  • Pepper
  • 1/2 tsp salt

Preparation

  1. Bring the broth to a boil before adding split peas.
  2. Reduce heat and simmer until cooked through but still slightly firm, about 25-30 minutes.
  3. Heat large cast-iron pan over medium on stove with of the chili oil.
  4. Add shallots, stir and let cook, covered for 3-5 minutes
  5. Add the halved potatoes, stir, cover and reduce heat to just below medium. Let cook for 5 minutes.
  6. Add the rosemary, chili flakes, salt and pepper, and stir well.
  7. Cook, covered, on the stove top an additional 25 minutes, stirring every 5 minutes, and adding water as needed to keep potatoes from sticking OR bake potatoes in the same pan in the oven (uncovered) for an additional 20 minutes at 350 F
  8. Mix potatoes, split peas and arugula and serve.

Notes

Nutritionals are per serving.

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Recipe By: Kelly Jones MS, RD, CSSD

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Nutrition Facts Per Serving

Calories

373

Fat

4g

Sodium

390mg

Vitamin C

54mg

Carbohydrates

68g

Fiber

16g

Protein

17g

Potassium

1058mg

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