| 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 igor@digex.net on Jan 28, 1997.
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