7 rainbow pea salad Recipes

cooked brown rice, leftover, green peas, steamed, chopped tomatoes, bell peppers , cut into strips, lowfat mozzarella cheese, scallion, chopped, light olive oil, red wine vinegar, dijon mustard, black pepper

tri-color spiral pasta , measure from dried uncooked pasta, red capsicum, diced (red bell pepper), frozen peas, corn kernel (can use fresh, frozen or canned ), olive oil, mustard, lemon juice (can add more to taste), fresh ground black pepper (or to taste)

rainbow carrots (preferably a mix of long and short ones), pea shoots, sugar snap peas, extra-virgin olive oil, meyer lemon juice, garlic clove, minced, kosher salt, pepper, crumbled sheep s- or goat s-milk feta cheese, mint leaves , cut into slivers, shredded cooked chicken

cavatappi pasta (2 1/3 cup), frozen mixed vegetables (peas, carrots, corn, 1/2 lb), part-skim ricotta cheese , may need more, half-and-half , may need more, olive oil, red chili pepper flakes, green jalapeno pepper, flakes (optional), garlic powder , heaping, paprika, rosemary, dried, salt (or to taste, i prefer less ), black pepper, freshly ground to taste, swiss cheese, cubed (1/2 cup), onion, diced, tomatoes, quartered, handful arugula, leaves (stems snipped off ), sunflower seeds (preferrably roasted), basil , chiffonade (sliced thinly)

green cabbage, shredded, red cabbage, shredded, fresh strawberries , thin slice, raw carrot , scrubbed and match-stick cut, red bell pepper , match-stick cut, orange bell pepper , match-stick cut, snow peas, ends trimmed, cut in half , long way, green onions, medium dice, almonds, toasted, balsamic vinegar (more to taste), oil, fresh black pepper (to taste), salt (optional)