Pea and Sunflower Seed Salad

Description
Wine Suggestions: Because the success of this salad depends on what you select at market, a light, dry white wine suits such a composed salad.

Ingredients

 * 1 tbsp vegetable oil, or more as needed
 * 5 oz soy bacon
 * 2 cups fresh or frozen peas
 * 1 cup low-fat mayonnaise
 * ¼ cup apple cider vinegar
 * ¼ cup sugar or honey
 * salt and freshly ground black pepper to taste
 * 2 cups roasted sunflower seeds
 * 2 cups cubed pineapple, preferably fresh
 * 1 pint grape tomatoes
 * ½ pound mesclun salad mix, rinsed and dried
 * sprigs chopped parsley for garnish

Directions

 * 1) Heat oil in large skillet over medium heat, and cook soy bacon, several strips at a time, according to package directions.
 * 2) Drain strips on paper towels.
 * 3) When cool enough to handle, crumble or chop and set aside.
 * 4) Place peas in water to cover and bring to a boil.
 * 5) Cook for 1 minute, remove from heat, rinse under cold water, drain and set aside.
 * 6) To make dressing, combine mayonnaise, vinegar, sugar or honey, salt and pepper.
 * 7) Set aside.
 * 8) To assemble salad, layer serving bowl, starting with seeds, then peas, pineapple cubes, tomatoes and crumbled bacon.
 * 9) Dress as needed and toss before serving.