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Ham and Black-Eyed Pea Salad with Orange-Baked Ham

Yield 2 servings.

Ingredients

  • 2 cups water
  • 2 cups frozen black-eyed peas
  • 1 bay leaf
  • 2 ounces Orange-Baked Ham, cubed (about 1/3 cup)
  • 1/2 cup diced celery
  • 1/4 cup diced sweet red pepper
  • 3 tablespoons minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1/4 cup vinegar
  • 2 teaspoons water
  • 2 teaspoons hot sauce
  • 1 teaspoon vegetable oil
  • 1/8 teaspoon ground red pepper
  • Dash of freshly ground black pepper

Nutrition Information

  • calories 320
  • caloriesfromfat 15 %
  • fat 5.2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.4 g
  • carbohydrate 49.3 g
  • fiber 0.0 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 417 mg
  • calcium 0.0 mg

How to Make It

  1. Bring 2 cups water to a boil in a medium saucepan; add peas and bay leaf. Cover, reduce heat, and simmer 30 minutes. Drain. Remove and discard bay leaf. Combine peas, Orange-Baked Ham, and next 6 ingredients in a bowl.

  2. Combine vinegar and remaining ingredients in a small bowl. Stir with a wire whisk until blended. Pour over vegetable mixture; toss gently. Cover and chill at least 2 hours.

Cooking Light Light Cooking for Two