Recipe - Marinated Black-Eyed Pea Salad

Vegetable cooking spray
1 cup Chopped onion
3 cup Shelled blackeyed peas, (1
pound unshelled)
2 One fourth cup Water
One fourth cup Chopped cooked ham
One fourth teaspoon Pepper
10 One half ounce Lowsalt chicken broth, (1
can)
2 tablespoon White wine vinegar
1 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Honey
One half teaspoon Salt
One half teaspoon Dried dillweed
One half teaspoon Dried thyme
One fourth teaspoon Pepper
2 Cloves garlic, crushed
1 cup Halved cherry tomatoes
1/3 cup Sliced green onions
Spinach leaves, (optional)

Coat a large saucepan with cooking spray, and place over medium heat until
hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4
ingredients (peas through broth); bring to a boil. Cover, reduce heat, and
simmer 30 minutes or until peas are tender, stirring occasionally. Drain
and set aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large
bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green
onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield:
8 servings (serving size: 1 cup).

Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g
Carbohydrate; 2mg Cholesterol; 284mg Sodium

Serving Ideas : Spoon into a spinachlined bowl, if desired.

Recipe by: Cooking Light, June 1995, page 78

Posted to MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.