Black-Eyed Peas And Arugula Salad

Ingredients

• 1 ½ pounds black-eyed peas
• 6 cups chicken stock, approximately
• ½ cup olive oil
• ¼ cup vegetable oil
• ¼ cup raspberry vinegar
• 2 cloves garlic, minced
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon honey
• ¼ teaspoon nutmeg
• Cayenne pepper to taste
• Salt and freshly ground pepper to taste
• 1 medium red onion, minced
• 3 bunches arugula, washed and dried
• 1 ¼ pounds red cabbage, finely sliced

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    153 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 2 milligrams cholesterol; 247 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twenty servings

Preparation

1. Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
2. Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
3. In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
4. Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.