Warm Black-Eyed Pea and Fennel Salad
18 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 142 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 159 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 14 |
| vit A | 2 |
| vit C | 7 |
| folate | 64 |
Warm peas deliciously absorb the dressing in this salad. To keep them moist, drizzle with additional oil and vinegar just before serving.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: March 2009
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