Field Greens with Mississippi Caviar |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Nutritious, inexpensive black-eyed peas have been a Southern kitchen staple for three centuries, but too often were cooked with loads of pork fat. This salad is typical of Draper's recipe makeover approach: She heightens the seasoning profile and uses little added fat. Ingredients:
3/4 cup water |
1 garlic clove, minced |
dash of black pepper |
4 cups fresh or frozen black-eyed peas |
1 cup (1-inch) julienne-cut yellow bell pepper |
1 cup chopped tomato |
1/2 cup bottled reduced-calorie italian dressing |
1/3 cup chopped fresh parsley |
1/4 cup chopped red onion |
1/4 teaspoon salt |
6 cups mixed salad greens |
Directions:
1. Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add peas; cover and cook over medium-low heat 30 minutes or until tender. Drain.
2. Combine peas, bell pepper, and next 5 ingredients (bell pepper through salt) in a large bowl; toss gently to combine. Cover and chill 3 hours to overnight. Serve over salad greens.
|
|