| Black-Eyed Pea And Ham Salad
Categories: Ham, Balsamic Vinegar, Steak, Peas, Red Onion, Onion, Olive oil, Celery, August
1/2 cup of dried black-eyed peas
1/4 teaspoon of salt
1 tablespoon of Balsamic vinegar
1/2 cup of finely chopped red bell
1/3 cup of finely chopped celery
1/4 cup of finely chopped red onion
1 teaspoon of minced fresh jalapeno chili seeds
1 1/2 tablespoon of olive oil
1/4 pound of Cooked ham steak; coarsely
1 teaspoon of Honey
In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeno, and 1 tablespoon oil. In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well. Serves 2. Gourmet August 1995 Converted by MC_Buster. Per serving: 490 Calories (kcal); 21g Total Fat; (38% calories from fat); 20g Protein; 58g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n. |
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