Title: Marinated Black-Eyed Pea Salad
Categories: Salads
Yield: 8 Servings

Vegetable cooking spray
1 c Chopped onion
3 c Shelled black-eyed peas, (1
-pound unshelled)
2 1/4 c Water
1/4 c Chopped cooked ham
1/4 ts Pepper
10 1/2 oz Low-salt chicken broth, (1
-can)
2 tb White wine vinegar
1 tb Olive oil
1 tb Lemon juice
1 ts Honey
1/2 ts Salt
1/2 ts Dried dillweed
1/2 ts Dried thyme
1/4 ts Pepper
2 Cloves garlic, crushed
1 c Halved cherry tomatoes
1/3 c 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 spinach-lined bowl, if desired.

Recipe by: Cooking Light, June 1995, page 78

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