Recipe - Black-Eyed Pea Salad

10 ounce Frozen blackeyed peas
One half cup Coarsely shredded carrot
One fourth cup Celery, cut or sliced up thin
2 tablespoon Fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon White wine vinegar
2 teaspoon Vegetable oil
One fourth teaspoon Sugar
One fourth teaspoon Garlic powder
1/3 cup Nutlike cereal nuggets
8 Romaine lettuce leaves

Cook blackeyed peas according to package direction, cooking only 25
minutes and omitting salt and fat. Drain well. Combine peas, carrots, and
next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just
before serving. To serve, spoon mixture into a lettucelined bowl. (about
114 calories per One half cup serving)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini