Chopped Salad with Black-Eyed Peas & Hot Sauce Vinaigrette

Chopped Salad with Black-Eyed Peas & Hot Sauce Vinaigrette

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From: EatingWell Magazine, January/February 2019

Black-eyed peas' earthy, nutty sweetness gets oomph from tangy hot sauce. In this recipe, they're mixed with plenty of crunchy vegetables for a satisfying vegetarian salad.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons hot sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon yellow mustard
  • 1 teaspoon honey
  • 1 small clove garlic, grated
  • ¼ teaspoon ground pepper
  • ¼ cup canola oil
  • 3 cups chopped romaine lettuce
  • 1 cup chopped cauliflower
  • 1 cup sliced peeled beets
  • 1 cup sliced carrots
  • 3 cups drained Seasoned Black-Eyed Peas (see associated recipe)

Preparation

  • Prep

  • Ready In

  1. Whisk hot sauce, vinegar, mustard, honey, garlic and pepper in a large bowl. While whisking, add oil in a slow, steady stream. Add lettuce, cauliflower, beets, carrots and peas; toss to coat.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 199 calories; 9 g fat(1 g sat); 7 g fiber; 23 g carbohydrates; 7 g protein; 218 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 4,328 IU vitamin A; 12 mg vitamin C; 41 mg calcium; 3 mg iron; 268 mg sodium; 438 mg potassium
  • Nutrition Bonus: Vitamin A (87% daily value), Folate (54% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1 starch, 1 vegetable, ½ lean protein

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