Green & Black-eyed Pea Toss
Recipe for Category Vegetable Side Dishes
Contributed by contributed by Marlene McDougall from "The Healing Foods" Rodale Press
Ingredients
2 C cooked or canned black-eyed peas
1 C fresh greens (kale, spinach, chard)
1 Carrot, finely chopped
1/4 C onion, minced
juice + pulp of 1/2 lemon
1 tsp red wine vinegar
1/2 tsp each basil + sage
2 tsp olive oil
pinch dried mustard
Instructions
Whish together the last 5 items on the list. Pour over salad ingredients, and toss. Serves 4.