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Black-Eyed Peas and Walnut Spread

Overall user rating:    rating
1 visitors have rated this recipe.
  • I honestly can't believe that this is as good as it is! The butternut squash was a pain, but I think you can buy a similar squash in the frozen food isle. The reason it was a pain, for me, is because I chose to bake/roast it completely, then add to the mixture. I've had too many bad experiences with it not cooking thoroughly. Plus, if you do what I did, you can just add it to heat it, then move on. I couldn't fint butterleaf lettuce so I used iceberg - MISTAKE! Next time I will hunt for butterleaf a bit more. I also tried baguette slices (for some weird reason they are listed in the recipe commentary - maybe a typo?). This worked well, too. The dish is so tastely w/ the red wine vinegar, and so lowfat and simple. This is a foodfit.com classic in the making. Try it!!!

    Greenline