Sweet And Sour Texas Black-eyed Pea Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Appetizers, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Black-eyed peas cooked |
| 2/3 | c | Carrots cooked & diced |
| 1 | Onion, chopped | |
| 1 | Green Bell pepper, chopped | |
| 3 | T | Pimientos, chopped |
| 1 | Garlic clove, minced | |
| 1/4 | c | Sugar |
| 1/4 | c | White vinegar |
| 2 | T | Worcestershire sauce |
| 1/4 | c | Peanut oil |
| 1/3 | Condensed tomato soup |
INSTRUCTIONS
Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Marjorie Luckenbach, Texas, Circa 1970 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 80
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 65.9mg
Potassium: 167.9mg
Carbohydrates: 14.3g
Fiber: 1.1g
Sugar: 10.8g
Protein: <1g