Field Greens with Mississippi Caviar

Field Greens with Mississippi Caviar Recipe
Randy Mayor; Jan Gautro
Nutritious, inexpensive black-eyed peas have been a Southern kitchen staple for three centuries, but too often were cooked with loads of pork fat. This salad is typical of Draper's recipe makeover approach: She heightens the seasoning profile and uses little added fat.

Yield:

6 servings (serving size: 1 cup pea mixture and 1 cup greens)

Recipe from

Cooking Light

Nutritional Information

Calories 197
Caloriesfromfat 14 %
Fat 3 g
Satfat 0.5 g
Monofat 0.5 g
Polyfat 1.7 g
Protein 11.2 g
Carbohydrate 33.5 g
Fiber 9.3 g
Cholesterol 1 mg
Iron 3.7 mg
Sodium 281 mg
Calcium 68 mg

Ingredients

3/4 cup water
1 garlic clove, minced
Dash of black pepper
4 cups fresh or frozen black-eyed peas
1 cup (1-inch) julienne-cut yellow bell pepper
1 cup chopped tomato
1/2 cup bottled reduced-calorie Italian dressing
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 teaspoon salt
6 cups mixed salad greens

Preparation

Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add peas; cover and cook over medium-low heat 30 minutes or until tender. Drain.

Combine peas, bell pepper, and next 5 ingredients (bell pepper through salt) in a large bowl; toss gently to combine. Cover and chill 3 hours to overnight. Serve over salad greens.

Charla Draper,

Cooking Light

May 2004
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