Post by JJ Judkins on Jul 30, 2010 12:12:43 GMT -6
* Exported from MasterCook *
Black-Eyed Pea Salad with Baby Romaine Lettuce (240/17)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh or frozen black-eyed peas
1 bay leaf
3 cloves garlic -- pressed or mashed (3 to 4)
1/2 teaspoon sea salt -- divided
1/2 red onion -- finely diced
6 radishes -- cut in 1/2-inch dice
1/2 green bell pepper -- cut in 1/2-inch dice
1/2 teaspoon ground allspice
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons flaxseed oil
1 lemon -- zested
1/4 cup lemon juice
1/4 teaspoon hot paprika (Spanish or Hungarian)
4 cups baby romaine lettuce -- washed and spun dry
2 small tomatoes -- quartered
4 tablespoons crumbled feta cheese
1. Place black-eyed peas and bay leaves in a medium saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender but not mushy, 15-20 minutes. (Dried peas will take at least 40 minutes.) Drain, reserving 1/4 cup cooking liquid.
2. Mix garlic with 1/4 teaspoon salt and scrape into a small saucepan. Add reserved cooking liquid, onion, radishes, bell pepper, allspice, and 1/2 teaspoon black pepper. Bring to a boil, reduce heat to medium-high, and cook, stirring often, until liquid reduces to about 1 tablespoon. (Vegetables should still have a little crunch.) Pour over black-eyed peas and toss gently. When cooled to room temperature, toss in mint and cilantro.
3. While vegetables are cooking, make dressing. Place oils, lemon juice and zest, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a blender and whip until emulsified. Pour about half of the dressing over black-eyed pea mixture and toss well. In a large bowl, toss lettuce with remaining half of dressing and divide between
4 plates, spreading out. Mound black-eyed pea mixture in the center of each plate. Garnish with tomatoes and feta. Serve at once.
PER SERVING: 240 cal, 64% fat cal, 18 g fat, 3 g sat fat, 8 mg chol, 6 g protein, 17 g carb, 4 g fiber, 341 mg sodium
Source:
"Jul 15, 2009, Delicious Living, By Alan Roettinger"
S(Internet Address):
"http://deliciouslivingmag.com/food/recipes/archive/0716_black_eyed_pea_babyromaine_salad/index.html"
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Per Serving (excluding unknown items): 182 Calories; 16g Fat (73.4% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.
NOTES : Serves 4 / Ingredient tip: This recipe calls for fresh black-eyed peas, which cook in a fairly short time. If you can't find them fresh or frozen, you can use dried black-eyed peas, but be sure to soak overnight and allow a much longer cooking time. Prep tip: The dressing can be made early in the day and stored in the fridge.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Black-Eyed Pea Salad with Baby Romaine Lettuce (240/17)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh or frozen black-eyed peas
1 bay leaf
3 cloves garlic -- pressed or mashed (3 to 4)
1/2 teaspoon sea salt -- divided
1/2 red onion -- finely diced
6 radishes -- cut in 1/2-inch dice
1/2 green bell pepper -- cut in 1/2-inch dice
1/2 teaspoon ground allspice
3/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons flaxseed oil
1 lemon -- zested
1/4 cup lemon juice
1/4 teaspoon hot paprika (Spanish or Hungarian)
4 cups baby romaine lettuce -- washed and spun dry
2 small tomatoes -- quartered
4 tablespoons crumbled feta cheese
1. Place black-eyed peas and bay leaves in a medium saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender but not mushy, 15-20 minutes. (Dried peas will take at least 40 minutes.) Drain, reserving 1/4 cup cooking liquid.
2. Mix garlic with 1/4 teaspoon salt and scrape into a small saucepan. Add reserved cooking liquid, onion, radishes, bell pepper, allspice, and 1/2 teaspoon black pepper. Bring to a boil, reduce heat to medium-high, and cook, stirring often, until liquid reduces to about 1 tablespoon. (Vegetables should still have a little crunch.) Pour over black-eyed peas and toss gently. When cooled to room temperature, toss in mint and cilantro.
3. While vegetables are cooking, make dressing. Place oils, lemon juice and zest, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a blender and whip until emulsified. Pour about half of the dressing over black-eyed pea mixture and toss well. In a large bowl, toss lettuce with remaining half of dressing and divide between
4 plates, spreading out. Mound black-eyed pea mixture in the center of each plate. Garnish with tomatoes and feta. Serve at once.
PER SERVING: 240 cal, 64% fat cal, 18 g fat, 3 g sat fat, 8 mg chol, 6 g protein, 17 g carb, 4 g fiber, 341 mg sodium
Source:
"Jul 15, 2009, Delicious Living, By Alan Roettinger"
S(Internet Address):
"http://deliciouslivingmag.com/food/recipes/archive/0716_black_eyed_pea_babyromaine_salad/index.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 16g Fat (73.4% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.
NOTES : Serves 4 / Ingredient tip: This recipe calls for fresh black-eyed peas, which cook in a fairly short time. If you can't find them fresh or frozen, you can use dried black-eyed peas, but be sure to soak overnight and allow a much longer cooking time. Prep tip: The dressing can be made early in the day and stored in the fridge.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0