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Description
This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups black eyed peas (cooked)
- 2 cups cherry tomatoes (halved)
- 1 bunch onions (reen, sliced)
- 1 medium red bell pepper (diced, about ½ cup)
- 1/2 cup Italian dressing (Chef Del’s, see recipe)
- 2 jalapeño peppers (diced small)
- 3 cloves garlic (minced, 1 tablespoon)
- 1 bunch cilantro (or Italian parsley, chopped)
- sea salt
- black pepper
- 1/2 cup unsweetened applesauce
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 2 Tbsp. finely chopped fresh parsley
- 2 tsp. dried oregano
- 2 garlic cloves (crushed)
- 2 tsp. Dijon mustard
- sea salt
- black pepper
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Directions
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium880mg37% |
Potassium460mg13% |
Protein10g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber4g16% |
Sugars9g |
Vitamin A45% |
Vitamin C110% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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