Directions:
- Line four plates with spinach leaves; set aside. In a large bowl, combine the black-eyed peas, mushrooms, dressing, onions, celery, pimientos and olives; set aside.
- In a small skillet, saute pork in oil for 1 minute. Add garlic; saute 1-2 minutes longer or until no longer pink. Remove from the heat; add to black-eyed pea mixture and mix well.
- Spoon mixture onto spinach-lined plates. Serve immediately. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.04 Kcal (657 kJ) | ||
| Calories from fat | 58.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 10% | |
|---|---|---|---|
| Cholesterol | 40.96mg | 14% | |
| Sodium | 342.45mg | 14% | |
| Potassium | 370.06mg | 8% | |
| Total Carbs | 9.29g | 3% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 13.44g | 27% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 1.4mg | 8% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.48 Kcal (500 kJ) | ||
| Calories from fat | 44.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 10% | |
|---|---|---|---|
| Cholesterol | 31.16mg | 14% | |
| Sodium | 260.56mg | 14% | |
| Potassium | 281.56mg | 8% | |
| Total Carbs | 7.07g | 3% | |
| Sugars | 3.47g | 18% | |
| Dietary Fiber | 0.96g | 5% | |
| Protein | 10.22g | 27% | |
| Vitamin C | 3.2mg | 7% | |
| Iron | 1.1mg | 8% | |
| Calcium | 25mg | 3% | |
* 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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