Yield: 8 Servings
|Vegetable cooking spray|
|1 cup||Chopped onion|
|3 cups||Shelled black-eyed peas, (1 pound unshelled)|
|¼ cup||Chopped cooked ham|
|10½ ounce||Low-salt chicken broth, (1 can)|
|2 tablespoons||White wine vinegar|
|1 tablespoon||Olive oil|
|1 tablespoon||Lemon juice|
|½ teaspoon||Dried dillweed|
|½ teaspoon||Dried thyme|
|2||Cloves garlic, crushed|
|1 cup||Halved cherry tomatoes|
|⅓ cup||Sliced green onions|
|Spinach leaves, (optional)|
Coat a large saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4 ingredients (peas through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until peas are tender, stirring occasionally. Drain and set aside.
Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield: 8 servings (serving size: 1 cup).
Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g Carbohydrate; 2mg Cholesterol; 284mg Sodium Serving Ideas : Spoon into a spinach-lined bowl, if desired.
Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.