the Pence family cookbook

Field Pea Panzanella Salad

Side Dish Peas Salad Untested



Preheat oven to 275 degrees. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course.

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