Warm Black-Eyed Pea and Fennel Salad

Author: Canadian Living

Warm peas deliciously absorb the dressing in this salad. To keep them moist, drizzle with additional oil and vinegar just before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2009

Ingredients

  • 1/4 cup extra-virgin olive oil (approx)
  • 1 cup thinly sliced fennel about half a bulb
  • 1/2 cup thinly sliced celery
  • 3 cloves garlic minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 4 teaspoons white wine vinegar (approx)
  • 3 cups cooked black-eyed peas
  • 1/4 cup chopped fresh parsley

Method

In shallow Dutch oven or skillet, heat 3 tbsp (45 mL) of the oil over medium heat; cook fennel, celery, garlic, thyme and salt, stirring occasionally, until softened and beginning to colour, about 8 minutes.

Stir in 1 tbsp (15 mL) of the vinegar, the peas and parsley; cook for 2 minutes. Transfer to serving bowl; toss with remaining oil and vinegar, adding more if desired. Serve warm.

Nutritional facts Per each of 8 servings: about

  • Sodium 159 mg
  • Protein 5 g
  • Calories 142.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 64.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Black-Eyed Pea and Fennel Salad

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