This recent Cooking Light salad was a toss-up in our household. I loved it, Corey did not. It's tangy from the mustard and vinegar and for me it was a perfect starchy summer salad that wasn't too starchy.
LADY PEA SALAD
This recipe calls for fresh lady, pink, or crowder peas. I couldn't find fresh versions of any of them, but I could find "fresh frozen" lady peas at Central Market. I used those (just cooked them a bit longer) and they worked out fine.
Nutritional Information (per serving - serves 8)
58 calories - 5.2 g. fat - 0.7 g. protein - 2.5 g. carbs - 0.4 g. fiber
- 4 c. fresh lady peas
- 4 c. water
- 1/2 tsp. kosher salt
- 2 thyme sprigs
- 1 small onion (trimmed, peeled, and quartered)
- 1 tsp. fennel seeds
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. white balsamic vinegar
- 2 tbsp. whole-grain Dijon mustard
- 1/4 tsp. black pepper
- 1/4 c. chopped/snipped fresh chives
1. Combine lady peas, water, salt, thyme, and onion pieces in a medium saucepan. Bring to a boil.
2. Partially cover and reduce heat, simmering for 30 minutes.
3. Drain, discard thyme and onion, and set aside for at least 30 minutes.
4. Heat a small skillet over medium heat. Add fennel seeds, cook three minutes or until toasted, stirring occasionally.
5. Combine fennel seeds, oil, white balsamic vinegar, mustard, and pepper in a medium bowl, stirring with a whisk.
6. Add peas and toss to coat. Stir in chives and serve.