Black-Eyed Pea and Spring Green Salad

From Better Homes and Gardens

Makes 8 side-dish servings; Prep: 25 minutes; Cook: 40 minutes

Ingredients

1 16-ounce package frozen black-eyed peas
8 green onions, washed and trimmed
8 cups mixed spring salad greens
2 cups French breakfast radishes or small radishes, washed, trimmed, and cut in large pieces
Coarse salt
1 recipe Caramelized Sweet Onion Vinaigrette (see recipe below)

Directions

1. In a large saucepan cook black-eyed peas, covered, in lightly salted boiling water for 40 minutes or until tender. Drain. Rinse with cold water until beans feel cold. Drain well.
2.Place whole green onions on a platter and arrange salad greens on top. Top with radishes. Spoon peas over radishes. Sprinkle all with coarse salt. Serve with Caramelized Sweet Onion Vinaigrette. Makes 8 side-dish servings.

Caramelized Sweet Onions Vinaigrette:

In a medium to large covered skillet cook 1 large sweet onion, chopped (1 cup), in 1 tablespoon cooking oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium heat for 3 to 5 minutes more or until onions are golden. Remove from heat; set aside to cool. In a small bowl whisk together 1/2 cup salad oil, 1/2 cup cider vinegar, 1 tablespoon honey, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir in onion mixture. Cover and chill up to 1 week. Makes about 1-1/2 cups.

Nutrition facts per serving:

calories: 246
total fat: 16g
saturated fat: 2g
monounsaturated fat: 7g
polyunsaturated fat: 6g
cholesterol: 0mg
sodium: 172mg
carbohydrate: 23g
total sugar: 6g
fiber: 4g
protein: 6g
vitamin C: 19%
calcium: 5%
iron: 11%