Name: Black-Eyed Pea Salad
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

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

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”