Active time: 25 min Start to finish: 30 min
Ingredients
1 cup frozen black-eyed peas 1 cup water 3/4 teaspoon salt 1/4 teaspoon fennel seeds 1/8 teaspoon cayenne 1/8 teaspoon black pepper 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1 tablespoon low-sodium fat-free chicken broth 1/2 teaspoon honey 1 1/2 teaspoons olive oil 5 oz baby spinach 1 cup loosely packed fresh mint, stems removed
Special equipment: an electric coffee/spice grinder
Preparation
Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.
Each serving contains about 89 calories and 2 grams fat.
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