Black-Eyed Pea and Greens Salad with Sorghum-Vinegar Dressing
Ingredients
- Kale, Brussels Sprouts, and Black-Eyed Pea Salad:
- 2 bunches lacinato kale
- 2 (15.5-oz) cans black-eyed peas, rinsed and drained
- 2 Tbsp olive oil
- 2 lb Brussels sprouts, thinly sliced
- 4 carrots, shaved into ribbons
- 2 honey crisp apples, thinly sliced
- 1 (5-oz) container shredded Parmesan cheese
- Sorghum-Vinegar Dressing:
- ¼ cup sorghum syrup (see Note)
- 3 Tbsp distilled white vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp vegetable oil
- ½ tsp salt
- ½ tsp pepper
Instructions
- For Salad: Preheat oven to 400°F. Remove stems from kale; finely shred kale leaves.
- Toss together peas and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Bake 25 to 35 minutes or until peas are dried and crisp; set aside to cool.
- Toss together kale, Brussels sprouts, carrots, apples, cheese, and black-eyed peas, and dressing (recipe follows) in a large bowl. Let stand 30 minutes, tossing occasionally.
- For Dressing: Combine all ingredients in a screw-top jar. Screw lid on jar and shake until blended.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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