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

recipe

Yield:

2 servings.

Recipe from

Oxmoor House

Nutritional 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

Ingredients

2 cups water
2 cups frozen black-eyed peas
1 bay leaf
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

Preparation

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.

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,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note