Fiber-rich black-eyed peas, walnuts and butternut squash make this a satisfying and nutrient-dense salad.
Author: Walnut Marketing Board/California Walnut Commission
Serves: 4 person(s)
Preparation Time: 20 mins
3/4 cup water
1 onion, chopped
1 red pepper, seeded and chopped
171.43 g butternut squash, cut into 1/2-inch dice (about 1 cup diced)
1/2 cup chopped California walnuts
1/4 cup sherry vinegar or wine vinegar
1/4 cup chopped parsley
1 pinch salt
1 pinch black pepper, or to taste
16 leaves iceberg or butter lettuce
Coat a large nonstick skillet with nonstick cooking spray (or lightly spray a regular skillet) and place over medium-high heat. Add the onion, pepper and squash and cook, stirring occasionally, for 5 minutes. Turn the heat to low, cover the pan and continue cooking until the squash is just tender, 5 to 7 minutes more. Stir in the walnuts.
Add the walnut mixture to the peas along with the vinegar and parsley. Stir and toss to combine, then season with salt and pepper. Let cool slightly.
Spoon about 1/4 cup of the pea and walnut mixture into each lettuce leaf. Fold the leaves in half and eat them "taco-style."
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