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Black-Eyed Pea and Spring Green Salad

French breakfast radishes are sweeter than their rounder counterparts, but either kind will work in this fresh side salad.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 40 mins

Black-Eyed Pea and Spring Green Salad



  1. In a large saucepan cook black-eyed peas, covered, in lightly salted boiling water for 40 minutes or until tender. Drain. Rinse with cold water until beans feel cold. Drain well.
  2. Place whole green onions on a platter and arrange salad greens on top. Top with radishes. Spoon peas over radishes. Sprinkle all with coarse salt. Serve with Caramelized Sweet Onion Vinaigrette. Makes 8 side-dish servings.

Caramelized Sweet Onions Vinaigrette



  1. In a medium to large covered skillet cook sweet onion, in cooking oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium heat for 3 to 5 minutes more or until onions are golden. Remove from heat; set aside to cool. In a small bowl whisk together salad oil, cider vinegar, honey, salt, and black pepper. Stir in onion mixture. Cover and chill up to 1 week. Makes about 1-1/2 cups.

Nutrition Facts (Black-Eyed Pea and Spring Green Salad)

    Per serving:
  • 246 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 6 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 172 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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