Black-eyed Pea Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-fat, Salads | 6 | Servings | |
INGREDIENTS
| 10 | oz | Frozen black-eyed peas |
| 1/2 | c | Coarsely shredded carrot |
| 1/4 | c | Celery, sliced thin |
| 2 | T | Fresh parsley, chopped |
| 1 | T | Dijon mustard |
| 1 | T | White wine vinegar |
| 2 | t | Vegetable oil |
| 1/4 | t | Sugar |
| 1/4 | t | Garlic powder |
| 1/3 | c | Nutlike cereal nuggets |
| 8 | Romaine lettuce leaves |
INSTRUCTIONS
Cook black-eyed peas according to package direction, cooking only 25 minutes and omitting salt and fat. Drain well. Combine peas, carrots, and next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just before serving. To serve, spoon mixture into a lettuce-lined bowl. (about 114 calories per 1/2 cup serving) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 50.8mg
Potassium: 314.3mg
Carbohydrates: 5.1g
Fiber: 2.6g
Sugar: 2g
Protein: 1.6g