A Blake-eyed pea and rice salad
Prepare rice according to package directions. Cook peas & 1 tsp salt in water to cover in a large saucepan over medium-high heat,stirring often, 30 minutes or until tender; drain.
Whisk together lemon juice, next 4 ingredients, & remaining 1tsp salt in a large bowl. Stir in peas, rice, celery, parsley, & mint until blended. Cover & chill 2 hours. Season with salt to taste.
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 102 | ||
Calories from Fat: 13 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 108.1mg | 4 % | |
Potassium 253.3mg | 7 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 14.8g | ||
Protein 4.7g | 7 % | |
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: 102
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