Warm Peas and Carrot Salad! 1. In small bowl, place frozen peas; cover with boiling water and let stand 5 minutes. 2. Meanwhile, thinly slice carrots and onion. In nonstick 10-inch skillet over medium-high heat, in hot salad oil, cook carrots, onion and salt until vegetables are tender and lightly browned. 3. Drain peas; stir into vegetable mixture with lemon juice. Remove skillet from heat. 4. Cut enough lettuce leaves crosswise into 1/4-inch-wide strips to measure 4 cups loosely packed; reserve remaining lettuce for use another day. Toss lettuce with carrot mixture to mix well. 1 cup frozen peas 3 medium-size carrots 1 small onion 1 tablespoon salad oil 1/2 teaspoon salt 1 tablespoon lemon juice 1 small head romaine lettuce, washed and drained well Preparation Time: 15 minutes Serves: 4 ... back