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Publix Simple Meals

Caribbean Split Pea Soup and Watercress With Mustard Dressing

Servings:
Makes 4 Servings
Total Time:
40 minutes
Active Time:
40 minutes

Cooking Sequence


-- Prepare soup through step 2 - 10 minutes

-- Prepare salad through step 2 - 15 minutes

-- Complete soup and salad; serve - 15 minutes


Cooking Instructions

Caribbean Split Pea Soup

Ingredients

3 small carrots

1 bag dried yellow split peas (14-16 oz)

8 oz fresh pre-diced onions

6 oz fresh pre-diced celery

48 oz reduced-sodium chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon ground allspice

1/4 teaspoon pepper

2 well ripened plantains

3/4 lb medium shrimp, peeled/deveined (thawed)

Prep


-- Cut carrots into bite-size pieces.

Steps


1. Combine all ingredients (except shrimp and plantains) in large saucepan. Cover and bring to a boil on medium.

2. Reduce heat to simmer (soup should still lightly bubble); cook 20-25 minutes or until peas are tender. Cut ends off plantain; slice through peel lengthwise for easy removal. Cut plantain into bite-size pieces.

3. Stir plantains and shrimp into soup (wash hands). Cook and stir 2-4 minutes or just until shrimp begin to turn pink and opaque. Serve. (Makes 6 servings.)


Watercress With Mustard Dressing

Ingredients

4 oz watercress leaves (or 2 bunches)

4 radishes, thinly sliced

1 avocado, cut into bite-size pieces

4 slices bacon

1 tablespoon cider vinegar

1 tablespoon spicy brown mustard

1/4 teaspoon dried mint

Prep


-- Cut watercress into large, bite-size pieces; place in salad bowl.

-- Slice radishes and cut avocado; add both to salad.


Steps


1. Cut bacon into small pieces (wash hands). Preheat large sauté pan on medium-high 2-3 minutes. Place bacon in pan; cook until crisp. Remove bacon from pan and place on paper towels to drain and cool. Reserve 3 tablespoons of the bacon fat in pan; set aside to cool slightly.

2. Whisk vinegar, mustard, and mint into bacon fat. Add bacon and dressing to salad; toss and serve.


Aprons Advice


-- Complete your meal with a loaf of crusty bread and a fruit tart for dessert.

-- Don't care for shrimp? The soup works equally well with shredded rotisserie chicken or slices of smoked sausage.


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Nutritional Information

Caribbean Split Pea Soup

CALORIES (per 1/6 recipe) 440kcal; FAT 3g; CHOL 90mg; SODIUM 250mg; CARB 75g; FIBER 27g; PROTEIN 30g; VIT A 100%; VIT C 30%; CALC 6%; IRON 20%

Watercress With Mustard Dressing

CALORIES (per 1/4 recipe) 210kcal; FAT 20g; CHOL 15mg; SODIUM 220mg; CARB 5g; FIBER 4g; PROTEIN 4g; VIT A 20%; VIT C 30%; CALC 4%; IRON 4%