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Black-Eyed Pea Salad Bowl
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-
Prep
25
min
-
Total
25
min
-
Servings
8
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Ingredients
-
2
cans (15 or 15 1/2 oz each) black-eyed peas, drained, rinsed
-
8
oz Monterey Jack cheese, cubed
-
1
medium yellow bell pepper, cut into 1-inch-long julienne strips
-
1
medium tomato, coarsely chopped
-
1/3
cup chopped fresh parsley
-
1/4
cup chopped red onion
-
1/2
cup reduced-calorie Italian dressing
-
5
cups torn lettuce
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Steps
-
1
In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
-
2
Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.
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-
Cheddar cheese can be substituted for the Monterey Jack. Or, if an additional guest is coming, add 8 oz Cheddar cheese cubes to extend the salad.
-
The crunch of iceberg lettuce is good in this salad but Bibb, romaine or a blend of greens will work.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 260
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 560mg
- 23%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 3g
- Protein
- 14g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 60%
- 60%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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