Field Greens with Mississippi Caviar

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

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 14%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 11.2g
  • Carbohydrate: 33.5g
  • Fiber: 9.3g
  • Cholesterol: 1mg
  • Iron: 3.7mg
  • Sodium: 281mg
  • Calcium: 68mg


  • 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


  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.
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