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Field Greens with Mississippi Caviar

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: 1 cup pea mixture and 1 cup greens)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.