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
No nutrition information available
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.