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| | Vegetable cooking spray |
| 1 Tasse | onion chopped |
| 3 Tasse | Shelled black-eyed peas, (1 pound unshelled) |
| 2 1/4 Tasse | water |
| 1/4 Tasse | Chopped cooked ham |
| 1/4 Teelöffel | pepper |
| 10 1/2 x ca. 30 g | Low-salt chicken broth, (1 can) |
| 2 Esslöffel | white wine vinegar |
| 1 Esslöffel | olive oil |
| 1 Esslöffel | lemon juice |
| 1 Teelöffel | honey |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | dill dried weed |
| 1/2 Teelöffel | thyme dried |
| 1/4 Teelöffel | pepper |
| 2 | Cloves garlic crushed |
| 1 Tasse | Halved cherry tomatoes |
| 1/3 Tasse | green onions sliced |
| | spinach leaves optional |
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Coat a large saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4 ingredients (peas through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until peas are tender, stirring occasionally. Drain and set aside.
Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield: 8 servings (serving size: 1 cup).
Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g Carbohydrate; 2mg Cholesterol; 284mg Sodium
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