| 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 |
tb |
Fresh parsley, chopped |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
White wine vinegar |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
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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