Yield: 2 servings
|3.00 ounce||small-diced bacon|
|2.00 tablespoon||diced red onion|
|2.00 tablespoon||chopped red bell pepper|
|½ cup||cooked field peas|
|½ cup||cooked chick peas|
|½ cup||cooked black eyed peas|
|½ cup||cooked red kidney beans|
|1.00 tablespoon||chopped fresh basil|
|1½ teaspoon||chopped fresh mint|
|3.00 tablespoon||olive oil|
|1.00 tablespoon||balsamic vinegar|
|1.00 teaspoon||ground cumin|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 large||ripe tomato|
|1.00 cup||chiffonnade of cleaned spinach|
Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
NOTES : Joe's note: I would use TWO large tomatoes rather than the ONE that the recipe calls for.
Recipe by: Emeril Lagasse
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