| 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 |
ts |
Pepper |
| 10 1/2 |
oz |
Low-salt chicken broth, (1 can) |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Honey |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried dillweed |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
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.
A Message from our Provider:
“Religion: a mirage. Jesus: reality”