Black-Eyed Pea and Artichoke Salad

Keith Ann Clotiaux (originally from EatingWell Healthy in a Hurry Cookbook)

Yield: 6 servings

I serve this with my Southern-Style Pork Tenderloin. Frozen artichoke hearts are great to have on hand for just this type of easy salad. If you can’t find frozen, go for the canned variety but keep in mind that they do have added sodium. You can rinse them under cool water to remove some of the sodium. (Dec 1996)

1 (9oz) pkg frozen artichoke hearts, thawed

2 (16oz) cans black-eyed peas, drained, rinsed

1/2 cup red onion, chopped

2 Tbsp balsamic vinegar

1 1/2 Tbsp olive oil

1 tsp Worcestershire sauce

1/2 tsp caraway seeds

Salt and freshly ground black pepper to taste

Red leaf lettuce, optional 

Drain artichoke hearts and cut each quarter in half. 

Place them in a medium bowl, along with black-eyed peas, onions, vinegar, oil and Worcestershire sauce. 

Toss thoroughly. Season to taste. Serve as a side or on lettuce leaves.

Per serving: 167 calories; 5g fat(1 gsat, 3g mono); 0mg cholesterol; 25g carb; 0g added sugars; 8g protein; 8g fiber; 364mg sodium; 379mg potassium. Nutrition Bonus: Folate (30% daily value).