Side Pannel
Marinated Black-Eyed Pea Salad
Marinated Black-Eyed Pea Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads
Ingredients List
- Vegetable cooking spray
- 1 c Chopped onion
- 3 c Shelled black-eyed peas, (1
- -pound unshelled)
- 2 1/4 c Water
- 1/4 c Chopped cooked ham
- 1/4 ts Pepper
- 10 1/2 oz Low-salt chicken broth, (1
- -can)
- 2 tb White wine vinegar
- 1 tb Olive oil
- 1 tb Lemon juice
- 1 ts Honey
- 1/2 ts Salt
- 1/2 ts Dried dillweed
- 1/2 ts Dried thyme
- 1/4 ts Pepper
- 2 Cloves garlic, crushed
- 1 c Halved cherry tomatoes
- 1/3 c Sliced green onions
- Spinach leaves, (optional)
Directions
Coat a large saucepan with cooking spray, and place over medium heat until
hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4
ingredients (peas through broth); bring to a boil. Cover, reduce heat, and
simmer 30 minutes or until peas are tender, stirring occasionally. Drain
and set aside.
Combine vinegar and next 8 ingredients (vinegar through garlic) in a large
bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green
onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield:
8 servings (serving size: 1 cup).
Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g
Carbohydrate; 2mg Cholesterol; 284mg Sodium
Serving Ideas : Spoon into a spinach-lined bowl, if desired.
hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4
ingredients (peas through broth); bring to a boil. Cover, reduce heat, and
simmer 30 minutes or until peas are tender, stirring occasionally. Drain
and set aside.
Combine vinegar and next 8 ingredients (vinegar through garlic) in a large
bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green
onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield:
8 servings (serving size: 1 cup).
Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g
Carbohydrate; 2mg Cholesterol; 284mg Sodium
Serving Ideas : Spoon into a spinach-lined bowl, if desired.
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