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)