Try this Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi recipe, or contribute your own.
Suggest a better descriptionTo prepare dressing: Drain peppers; discard liquid. Puree peppers with garlic in a food processor Add vinegar, olive oil, salt and pepper to taste; blend well. To prepare salad: Combine rice, black-eyed peas and ham. Stir in dressing with a spatula. (You can make this several hours ahead; store in the refrigerator, but return to room temperature 1 hour before serving.) Just before serving, stir in arugula. Yields 6 side-dish servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 This quick recipe is adapted from "Cool Kitchen: No Oven, No Stove, No Sweat," by Lauren Chattman Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 6 servings | ||
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Calories: 418 | ||
Calories from Fat: 325 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 17.3g | ||
Polyunsanturated Fat 11.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 25.8mg | 1 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 22g | ||
Protein 1.8g | 3 % | |
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: 418
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