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Egyptian Black-Eyed Pea and Spinach Salad
Prep: 15 min, plus chilling time.
  • 1/4 cup plus 2 Tbs. lemon juice
  • 1/4 cup plus 3 Tbs. extra virgin olive oil
  • 1/4 tsp. paprika
  • 1 tsp. ground cumin
  • 4 scallions, minced
  • 1/2 red onion, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 2 large tomatoes, seeded and chopped
  • 1 lb. canned black-eyed peas
  • 4 cups spinach leaves, stemmed

Combine first 5 ingredients in a jar with a tight-fitting lid. Season with sea salt and black pepper to taste. Shake vigorously and set aside. Combine remaining ingredients, except spinach, in a bowl. Chill 30-60 minutes. Place spinach on serving plates and top with bean salad. Shake dressing and pour over salad.

Per serving: calories 409, fat 25.8g, 53% calories from fat, cholesterol 0mg, protein 14.7g, carbohydrates 36.6g, fiber 14.4g, sugar 11.2g, sodium 588mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.4, Fruit: 0.1, Bread: 1.0, Lean meat: 0.0, Fat: 4.6, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Chianti.