Black-Eyed Pea and Spring Green Salad
- 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.
- 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
- 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