Try this Pickled Blackeyed Peas recipe, or contribute your own.
Suggest a better descriptionWhile peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly. Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer. From vegan.zip at Michelle Stewarts SunShine PC Board, Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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Serving Size: 1 Batch (641g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 2003 | ||
Calories from Fat: 1981 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 220.1g | 294 % | |
Saturated Fat 27.3g | 136 % | |
Monounsaturated Fat 115.5g | ||
Polyunsanturated Fat 67.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.9mg | 1 % | |
Potassium 145mg | 4 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2003
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