Cooking Light APRIL 1995
Bring 2 cups water to a boil in a saucepan; add peas. Cover and cook 7 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.
Combine the peas, salad greens, and green onions in a bowl; set aside.
Cook the bacon in a nonstick skillet over medium heat 4 minutes or until crisp. Add 1/4 cup water, vinegar, and lemon juice; cook 2 minutes. Immediately pour over salad, and toss gently to coat. Sprinkle each serving with pepper, if desired.
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