Jump to content
Health Discovery Network
onprogram

Black-Eyed Pea Salad -- 1 cup = 2 points

Recommended Posts

I make this salad the morning of the day I'm serving it to give the salad time to marinate. Throughout the day I mix the salad. This recipe was taken from Weight Watchers Winner's Circle: 145+ favorite recipes from members, leaders, and home cooks, 2003, page 82.

 

Black-Eyed Pea Salad

 

2 T. cider vinegar

2 t. olive oil

1 garlic clove, minced

1/2 t. sugar

1/2 t. freshly ground pepper

1/4 t. salt

4 drops hot pepper sauce

1 (15 1/2-oz.) can black-eyed peas, rinsed and drained

1 red onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 celery stalks, diced

Red or green leaf lettuce leaves

 

1. Whisk the vinegar, oil, garlic, sugar, pepper, salt and hot pepper sauce in a large bowl. Add the black-eyed peas, onion, bell peppers, and celery.

 

2. Serve at once or cover and refrigerate for up to 3 days.

 

3. To serve, line a serving plate with the lettuce leaves and top with the salad.

 

per serving: (1 cup) 118 cal., 3g fat, og sat. fat., 0g trans fat, 0mg chol., 290mg sod., 20g carb., 5g fiber., 5g protein, 45mg calc. Points value: 2


Gail

 

Date Joined WW: 06/01/2009

SW:

CW:

GW: smaller...a lot smaller

 

:salut :salut

Share this post


Link to post
Share on other sites

Here is a recipe I created last week that is absolutely delicious, lite and healthy, healthy. The points for the porkette and beer probably add up to .5 per 1/2 cup serving.

 

Savory black eyed peas

 

 

1 16-ounce bag of black-eyed peas

 

2 cups ham liquor from porkette

 

1 large red pepper, chopped

 

½ large red onion, chopped

 

3 stalks celery with leaves, chopped

 

1 cup diced porkette

 

4 chipotles with adobo sauce, deseeded and chopped

 

¼ t. thyme

 

¼ t. ground sage

 

¼ t. marjoram

 

2 bay leaves

 

1 bottle beer (I used Mexican)

 

1 T salt

 

chicken stock to cover

 

 

Bring ham liquor to boil. Add dried peas and turn heat off. Soak over night. Place all ingredients into crock pot, stir well and cook on low, covered for 8-10 hrs. Check liquid level if needed to cover the peas. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes.

 

Reduce heat for several more hours until ready to serve. Peas should be tender. Remove bay leaves.

 


marge

there s a dance in the old dame yet toujours gai toujours gai

 

SW: 206

CW: 162.5

40# 2/5

HW: 146

weight.png

Share this post


Link to post
Share on other sites

I tried the blackeyed pea salad and it was great! Wow! Thanks!


 

 

___________________

 

Katrisha R.

 

Rejoined WW 9/04/07 :salut

SW-146:bcb_cry:

WWG-128 12/7/07

Lifetime 121.2 1/17/08:bcb_LOL:

CW-116.2:bcb_smile

PGW Range 114-116

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.