Black-eyed pea salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Frozen black-eyed peas |
| ½ | cup | Coarsely shredded carrot |
| ¼ | cup | Celery, sliced thin |
| 2 | tablespoons | Fresh parsley, chopped |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | White wine vinegar |
| 2 | teaspoons | Vegetable oil |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Garlic powder |
| ⅓ | cup | Nutlike cereal nuggets |
| 8 | Romaine lettuce leaves | |
Directions
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 ½ cup serving)
Related recipes
- Black eyed pea salad
- Black-eyed pea & wilted greens salad
- Black-eyed pea and wilted greens salad
- Black-eyed pea salad (gc)
- Black-eyed pea soup
- Black-eyed pea, green pea and rice salad
- Black-eyed pea-corn salad
- Black-eyed pea-texmati rice salad
- Black-eyed peas
- Black-eyed peas & rice salad
- Black-eyed peas and rice salad
- Black-eyed peas vinaigrette
- Black-eyed-pea salad
- Delicious black-eyed pea and cornbread salad
- Marinated black-eyed pea salad
- Southern black-eyed peas
- Steak and black-eyed pea salad
- Sweet & sour texas black-eyed pea salad
- Sweet and sour texas black-eyed pea salad
- Tasty black-eyed pea salad