Blazer Cookbook

Ingredients:

• 2/3 cup dried split peas
• 1 1/2 cup vegetable broth
• 2 cup cherry tomatoes
• 1 cup frozen corn kernels
• 2 tablespoon minced basil
• 2 tablespoon minced oregano
• 2 tablespoon minced chives
• 1 lemon, juiced and zested
• 2 tablespoon olive oil
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon honey (optional)

Instructions:

1. Cook split peas in vegetable stock until tender
2. Combine peas, tomatoes, corn, parsley, basil, oregano, and chives
3. In a jar with a tight lid, combine lemon juice, zest, olive oil, Dijon, honey, garlic powder, salt, and pepper
4. Pour dressing over salad and serve immediately