*Makes a satisfying lunch, thanks to protein rich peas!
1 tsp. sugar
1 tsp. vegetable oil
1 tbsp. salt
2 cups dried black-eyed peas
Salt and pepper
3 cups baby spinach
1 cup thinly sliced baby bella or cremini mushrooms
1 medium tomato, seeded and diced
- In a medium pot filled with 4 cups water, add first three ingredients. Bring to a boil.
- Meanwhile, in another bowl, rinse peas, picking out any discolored ones. Let soak in cold water for 10 minutes.
- When water is boiling, drain peas, and add to the pot. Cook, uncovered, for about 1 hour. (Check them periodically. If water runs low, add more hot water.)
- When peas are ready (they will be tender, and some black dots will come off and float), drain. Rinse with cold water to stop cooking, and sprinkle with salt and pepper. Set aside.
- Arrange spinach on a platter, and top with mushrooms and tomatoes. Mound peas in the center of the salad, and add dressing to taste.
For the Dressing:
Cook 1 to 2 slices bacon in a skillet until crisp. Remove skillet from heat and take out bacon, leaving grease in pan. When cool enough to handle, finely chop bacon. Return pan to stove and, over low heat, add bacon, 1 cup finely chopped red onion, 4 tbsp. white vinegar, 2 tsp. mustard, 1 tsp. black pepper, 1 tsp. sugar, 1 tbsp. ketchup and 1 tbsp. Worcestershire sauce. Lightly simmer over medium heat for about 7 minutes. Let cool, then dress salad.
Tip of the Day
Add in fruit. At breakfast, top your cereal with bananas or peaches; add blueberries to pancakes; drink 100% orange or grapefruit juice. Or, mix fresh fruit with plain fat-free or low-fat yogurt.