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Title: Black-Eyed Pea-Corn Salad

Categories: Low-cal, Salads, Vegetables

Yield: 4 servings

--- ---------------------JOYCE BURTON, PDPP83A---
  2 ts Sesame oil 1/8 ts Oriental chili paste;
  2 ts Peanut oil   (available at Asian markets)
  1 c Scallions; chopped, cut into 1 c Cooked corn; drained
  1" pieces 1 Medium red bell pepper;diced
  1 tb Fresh ginger; chopped 1 Medium yellow bell pepper;
  2 tb Orange juice   Diced
  1 tb Rice wine vinegar 1 c Chicory; coarsely chopped
  2 ts Low-sodium soy sauce
1/2 ts Granulated sugar
8 oz Cooked blk-eyed peas;drained

1. In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. 2. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol. Source: Weight Watchers Magazine, August, 1992. Formtted by Joyce Burton ... PDPP83A.




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