| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Salads | 8 | Servings | |
INGREDIENTS
| 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 | t | Pepper |
| 10 1/2 | oz | Low-salt chicken broth, 1 |
| can | ||
| 2 | T | White wine vinegar |
| 1 | T | Olive oil |
| 1 | T | Lemon juice |
| 1 | t | Honey |
| 1/2 | t | Salt |
| 1/2 | t | Dried dillweed |
| 1/2 | t | Dried thyme |
| 1/4 | t | Pepper |
| 2 | Cloves garlic, crushed | |
| 1 | c | Halved cherry tomatoes |
| 1/3 | c | Sliced green onions |
| Spinach leaves, optional |
INSTRUCTIONS
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. Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #404 by [email protected] on Jan 28, 1997.
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