Seared Salad

by on September 20, 2012
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2 TBL lime juice
1/4 CU brown sugar
1 tsp turmeric
1 TBL coriander
1 tsp curry powder
(optional – minced jalapeno without seeds or veins)

2 CU Mandarin style pea tendrils
2 TBL olive oil (heated on stove)
1/2 CU julienned peppers


1. Mix together dressing and set aside
2. Heat oil. Add peppers when hot.
3. Cook only a minute or two
4. Add pea tendrils (one large handful per person)
5. Let wilt just a bit
6. Add dressing to pan, stir briefly, then serve
7. Top with diced pineapple and almonds
Also good with Salsa Tropical instead of pineapple – See recipe here!


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