Directions:
- In a large bowl, combine the black-eyed peas, bell pepper, shallots, celery, carrots, cabbage, and ham. Set aside.In a medium bowl, whisk together the dill, mustard, vinegar, olive oil, cumin, salt, and pepper. Pour the vinaigrette over the black-eyed pea mixture. Toss to coat. Let the salad sit in the refrigerator or at room temperature for several hours so the flavors can combine. (This recipe can be made up to 2 days before serving.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.16 Kcal (2236 kJ) | ||
| Calories from fat | 323.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.96g | 55% | |
|---|---|---|---|
| Cholesterol | 52.91mg | 18% | |
| Sodium | 1929.82mg | 80% | |
| Potassium | 616.12mg | 13% | |
| Total Carbs | 13.52g | 5% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 13.91g | 28% | |
| Vitamin C | 74.9mg | 125% | |
| Vitamin A | 1mg | 33% | |
| Iron | 15.6mg | 87% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.89 Kcal (531 kJ) | ||
| Calories from fat | 76.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.54g | 55% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 18% | |
| Sodium | 458.43mg | 80% | |
| Potassium | 146.36mg | 13% | |
| Total Carbs | 3.21g | 5% | |
| Sugars | 1.52g | 26% | |
| Dietary Fiber | 0.81g | 14% | |
| Protein | 3.3g | 28% | |
| Vitamin C | 17.8mg | 125% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.7mg | 87% | |
| Calcium | 16.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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