Black-Eyed Peas And Arugula Salad Recipe

Name: Black-Eyed Peas And Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds black-eyed peas; 6 cups chicken stock, approximately; 1/2 cup olive oil; 1/4 cup vegetable oil; 1/4 cup raspberry vinegar; 2 cloves garlic, minced; 1 1/2 tablespoons Dijon mustard; 1 tablespoon honey; 1/4 teaspoon nutmeg; Cayenne pepper to taste; Salt and freshly ground pepper to taste; 1 medium red onion, minced; 3 bunches arugula, washed and dried; 1 1/4 pounds red cabbage, finely sliced

Servings: persons

1 1/2 pounds black-eyed peas
6 cups chicken stock, approximately
1/2 cup olive oil
1/4 cup vegetable oil
1/4 cup raspberry vinegar
2 cloves garlic, minced
1 1/2 tablespoons Dijon mustard
1 tablespoon honey
1/4 teaspoon nutmeg
Cayenne pepper to taste
Salt and freshly ground pepper to taste
1 medium red onion, minced
3 bunches arugula, washed and dried
1 1/4 pounds red cabbage, finely sliced

1
Pick over the peas to remove any stones or dirt.
2
Wash thoroughly and drain.
3
Soak overnight.
4
Drain again.
5
Place the peas in a large pot and add the chicken stock to cover them.
6
Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done.
7
Drain.
8
Set aside to cool.
9
In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage.
10
Whisk to blend.
11
Place the peas, onion, arugula and cabbage in a large serving bowl.
12
Pour the dressing over them and toss well.

1158

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 pounds black-eyed peas, 6 cups chicken stock, approximately, 1/2 cup olive oil, 1/4 cup vegetable oil, and more.

Yes, Black-Eyed Peas And Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Peas And Arugula Salad

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