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Black-eyed Pea Salad

10 oz Frozen black-eyed peas
1/2 c Coarsely shredded carrot
1/4 c Celery, sliced thin
2 tb Fresh parsley, chopped
1 tb Dijon mustard
1 tb White wine vinegar
2 ts Vegetable oil
1/4 ts Sugar
1/4 ts Garlic powder
1/3 c Nutlike cereal nuggets
8 Romaine lettuce leaves


Cook black-eyed peas according to package direction, cooking only 25 minutes and omitting salt and fat. Drain well. Combine peas, carrots, and next 7 ingredients in a medium bowl; toss gently. Stir cereal nuggets just before serving. To serve, spoon mixture into a lettuce-lined bowl.


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