Sylvia's Black-Eyed Pea Salad

Sylvia Woods is perhaps New York's most famous soul food chef. In fact, she's been crowned the "queen of soul food," a cuisine that is not generally known for being low calorie.

The Zagat New York City restaurant survey said that the food at Wood's Harlem restaurant is tasty and comforting, but warned: "Don't tell your doctor what you ate."

That's all changed. Woods has joined forces with Splenda and concocted some delicious, yet light treats.

Sylvia's Black-Eyed Pea Salad

Makes 8 servings

Preparation time: 8 min.

Chill time: overnight

1 ½ cups Sylvia's canned black-eyed peas, drained*

¾ cup chopped green bell pepper

½ cup chopped celery

½ cup chopped red onion

¼ cup chopped onion

¼ cup Splenda No Calorie Sweetener, granular

½ teaspoon salt

½ teaspoon freshly ground pepper

1 garlic clove, minced

¼ cup vegetable oil

2 tablespoons cider vinegar

½ teaspoon Sylvia's Hot Sauce

Combine black-eyed peas, bell pepper, celery, red onion and onion in a large bowl; set aside.

Combine Splenda granular, salt, pepper, garlic, vegetable oil, vinegar and Sylvia's Hot Sauce; whisk until blended. Pour dressing over black-eyed pea mixture, tossing gently to coat. Cover and chill overnight.

*Canned black-eyed peas and any brand hot sauce may be substituted for Sylvia's canned black-eyed peas and Sylvia's Hot Sauce. For that special flavor, look for Sylvia's canned black-eyed peas and Sylvia's Hot Sauce in your local market or order online.

Nutrition information per serving:

Serving size: ½ cup

Total Calories 90

Calories from Fat 60

Total Fat 7g

Saturated Fat 1.5g

Cholestero1 0mg

Sodium 210mg

Total Carbohydrate 5g

Dietary Fiber 1g

Sugars 2g

Protein 1g

Exchanges per serving:

½ Starch, 1 Fat

This recipe, when compared to a traditional recipe, has a 12 percent reduction in calories, a 41 percent reduction in carbohydrates and a 73 percent reduction in sugars.

Sylvia Woods is a compensated spokeswoman for Splenda Corp.

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