Try this Black-Eyed Pea, Pineapple And Red Pepper Salad recipe, or contribute your own.
Suggest a better descriptionCombine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve. Serves 12. Bon Appetit April 1992
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 1 servings | ||
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Calories: 322 | ||
Calories from Fat: 287 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.8g | 42 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1363.2mg | 47 % | |
Potassium 183.9mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 2.6g | ||
Protein 5.4g | 8 % | |
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: 322
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