Black-Eyed Peas And Arugula Salad

• 1 1/2 pounds black-eyed peasblack-eyed-peas
• 6 cups chicken stock, approximatelychicken-stock
• 1/2 cup olive oilolive-oil
• 1/4 cup vegetable oilvegetable-oil
• 1/4 cup raspberry vinegarraspberry-vinegar
• 2 cloves garlic, mincedgarlic
• 1 1/2 tablespoons Dijon mustarddijon-mustard
• 1 tablespoon honeyhoney
• 1/4 teaspoon nutmegnutmeg
• Cayenne pepper to tastepepper
• Salt and freshly ground pepper to tastesalt-and-pepper
• 1 medium red onion, mincedred-onion
• 3 bunches arugula, washed and driedarugula
• 1 1/4 pounds red cabbage, finely slicedred-cabbage

1. 01Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
2. 02Place 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. 03In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
4. 04Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.

Calories

155 kcal

Protein

4 g

Fat

10 g

Saturated fat

1 g

Carbs

14 g

Fiber

3 g

Sugar

5 g

Sodium

437 mg

Cholesterol

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