Warm Peas And Carrots Salad

1 cup frozen peas 1 tablespoon vegetable oil 3 medium carrots, thinly sliced 1 small onion, thinly sliced ½ teaspoon salt 1 tablespoon fresh lemon juice 1 small head romaine lettuce, washed and well dried

In small bowl, place frozen peas; cover with boiling water and let stand 5 minutes. Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat, add carrots, onion, and salt and cook, stirring often, until vegetables are tender and lightly browned. Drain peas; stir into carrot-onion mixture in skillet. Stir in lemon juice; remove skillet from heat. Cut lettuce leaves crosswise into ¼ inch-wide strip. In large bowl, toss lettuce with carrot mixture to mix well. Enjoy it.