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

Source: Better Homes and Gardens
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Black-Eyed Pea and Spring Green Salad

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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

246 calories; 16 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 172 mg sodium. 238 mg potassium; 23 g carbohydrates; 4 g fiber; 6 g sugar; 6 g protein; 340 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;

Caramelized Sweet Onions Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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