BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS

Baby Spinach and Mint Salad with Black-Eyed Peas image

Yield Makes 4 servings

Number Of Ingredients 15

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 ounces baby spinach
1 cup loosely packed fresh mint, stems removed
Special Equipment
an electric coffee/spice grinder

Steps:

Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.