SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Black-Eyed Pea and Spring Green Salad

Makes: 8 servings
Prep 25 mins Cook 40 mins
Black-Eyed Pea and Spring Green Salad
Ingredients
  • 1 16  ounce package  frozen black-eyed peas
  • 8  green onions, washed and trimmed
  • 8  cups  mixed spring salad greens
  • 2  cups  French breakfast radishes or small radishes, washed, trimmed, and cut in large pieces
  •  Coarse salt
  • 1  recipe Caramelized Sweet Onion Vinaigrette (see recipe below)
Directions

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

Yield: about 1-1/2 cups
Ingredients
  • 1  large sweet onion, chopped (1 cup)
  • 1  tablespoon  cooking oil
  • 1/2  cup  salad oil
  • 1/2  cup  cider vinegar
  • 1  tablespoon  honey
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
Directions

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)
  • Servings Per Recipe 8,
  • cal. (kcal) 246,
  • Fat, total (g) 16,
  • sat. fat (g) 2,
  • carb. (g) 23,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 6,
  • vit. A (IU) 340,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • sodium (mg) 172,
  • Potassium (mg) 238,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe