In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeno, and 1 tablespoon oil. In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute ham, stirring, 1 minute. Add honey and saute, stirring, 1 minute. Add ham to salad and toss well. Serves 2. Gourmet August 1995 Per serving: 490 Calories (kcal); 21g Total Fat; (38% calories from fat); 20g Protein; 58g Carbohydrate; 0mg Cholesterol; 582mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 47 (50%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 26.2mg||1 %|
|Potassium 183.7mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.7g|
|Protein 1g||1 %|
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Calories per serving: 94
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