Salads - Blackeyed Pea Salad | Timi Gustafson, R.D. | How to Eat Right and Still Have Fun

Blackeyed Pea Salad
This simple but colorful dish can be served on a bed of lettuce as a salad or as a side dish with a chicken or fish entrée.

♥ Reduce the amount of oil in salad dressing.

Makes 8 servings

Ingredients:
8 oz. blackeyed peas, washed (about 1-1/3 cups)
3 cups vegetable or unsalted chicken broth
1 stalk celery, chopped finely
1 carrot, peeled and chopped finely
1/4 red onion, chopped finely
1/4 red pepper, chopped finely
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh parsley for garnish, chopped
3/4 cup citrus dressing (See below)

Wash and sort peas and place them in a pot with the cold broth. Bring to boil, then reduce heat to simmer for 35 to 40 minutes. Peas should be tender but not mushy. Prepare the remaining vegetables. Make the dressing.

To assemble the salad, drain peas (do not rinse). Gently toss warm peas with the dressing and the vegetables. Lay salad out on a large roasting pan or baking sheet with a raised edge. Refrigerate 2 to 3 hours. Add salt and pepper. Sprinkle with parsley before serving.

Citrus Dressing for Blackeyed Pea Salad

Makes about 1 cup

Juice of 1 orange, 1 lemon, and 1/2 lime (about 3/4 cup total)
1-1/2 tsp. cornstarch
2 tbsp. apple cider vinegar
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
1-1/2 tsp. walnut oil

In a small pan, bring juice to a simmer. Dissolve cornstarch in vinegar with sugar and other seasonings. Stir mixture into juice. Simmer until thickened. Remove from heat and stir in oil. Chill until ready to use. Whisk the dressing before tossing it with the salad.

Compare and Save
Instead of this…	Calories	Fat (g)
Traditional recipe, 1 serving. The values for Citrus Dressing recipe are included.	150	4