Warm Peas and Carrots Salad

1. 1

   In small bowl, place frozen peas; cover with boiling water and let stand 5 minutes.

2. 2

   Meanwhile, thinly slice carrots and onion.

3. 3

   In nonstick 10-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion, and salt until vegetables are tender and lightly browned.

4. 4

   Drain peas; stir into vegetable mixture with lemon juice.

5. 5

   Remove skillet from heat.

6. 6

   Cut enough lettuce leaves crosswise into 1/4-inch-wide strips to measure 4 cups loosely packed; reserve remaining lettuce for use another day.

7. 7

   Toss lettuce with carrot mixture to mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.