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. (about
114 calories per 1/2 cup serving)