10 ounces frozen black-eyed peas
1/2 cup coarsely shredded carrot
1/4 cup thinly sliced celery
2 tablespoons chopped fresh parsley
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
2 teaspoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/3 cup nutlike cereal nuggets
8 romaine lettuce leaves
Servings: 6
1. Cook black-eyed peas according to package direction, cooking only 25 minutes and omitting salt and fat. Drain well.
2. Combine peas, carrots, and next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just before serving.
3. To serve, spoon mixture into a lettuce-lined bowl.
1/2 cup coarsely shredded carrot
1/4 cup thinly sliced celery
2 tablespoons chopped fresh parsley
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
2 teaspoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/3 cup nutlike cereal nuggets
8 romaine lettuce leaves
Servings: 6
1. Cook black-eyed peas according to package direction, cooking only 25 minutes and omitting salt and fat. Drain well.
2. Combine peas, carrots, and next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just before serving.
3. To serve, spoon mixture into a lettuce-lined bowl.
