Baby Spinach and Mint Salad with Black-Eyed Peas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 cup frozen black-eyed peas |
1 cup water |
3/4 teaspoon salt |
1/4 teaspoon fennel seeds |
1/8 teaspoon cayenne |
1/8 teaspoon black pepper |
2 tablespoons fresh orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon low-sodium fat-free chicken broth |
1/2 teaspoon honey |
1 1/2 teaspoons olive oil |
5 ounces baby spinach |
1 cup loosely packed fresh mint, stems removed |
Directions:
1. Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
2. Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
3. Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.
4. Each serving contains about 89 calories and 2 grams fat. Nutritional analysis provided by Self
|
|