Black-eyed Pea Saladlow-fat, salads 10 oz frozen black-eyed peas 1/2 cup coarsely shredded carrot 1/4 cup celery, sliced thin 2 tablespoon fresh parsley, chopped 1 tablespoon dijon mustard 1 tablespoon white wine vinegar 2 teaspoon vegetable oil 1/4 teaspoon sugar 1/4 teaspoon garlic powder 1/3 cup nutlike cereal nuggets 8 romaine lettuce leaves 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) |
