New Year’s Day “Caviar”

Tuesday, March 11th 2008, 10:00 am
By: News On 6

2 cans of black-eyed peas - well drained
1 small can of chopped black olives
2 avocados- peeled, pitted, and chopped
2 medium tomatoes - chopped
1 small red onion - chopped
2 bell peppers - chopped
1 cup of reduced fat Italian dressing

1. Combine black-eyed peas, olives, avocados, tomatoes, onion, and bell peppers in a large mixing bowl.
2. Pour reduced fat dressing over ingredients; gently toss until dressing is evenly distributed over caviar salad.

Yield: 16, ½ cup servings

Nutrition information per serving: 117 calories, 4 gm protein, 13 gm carbohydrate, 4 gm fiber, 6.5 gm fat with 0.8 gm saturated, 319 mg sodium

To reduce sodium content, thoroughly rinse black-eyed peas off with water.

Exchanges per serving: 1 starch, 1 fat

Source: Adapted recipe by Marianne Wetherill, RD/LD - St. John Medical Center