Lucky black-eyed pea and pepper salad on mache
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Balsamic vinegar |
| 2 | teaspoons | Honey |
| 2 | teaspoons | Dijon mustard |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Tabasco |
| 2 | Cloves garlic; peeled and minced | |
| ¾ | cup | Vegetable oil |
| 2 | packs | Frozen black-eyed peas; cooked just until |
| ; tender and drained, | ||
| ; or (10-ounce) | ||
| 2 | cans | Black-eyed peas; drained (14- to |
| ; 16-ounce) | ||
| 1½ | cup | Thinly sliced celery |
| 2 | Red bell peppers; cored, seeded, and | |
| ; cut in rough | ||
| ; 1/2-inch dice | ||
| 1 | Yellow bell pepper; cored, seeded, and | |
| ; cut in rough | ||
| ; 1/2-inch dice | ||
| ⅔ | cup | Chopped red onion |
| ⅔ | cup | Chopped parsley |
| 5 | cups | Muche; arugula, or other |
| ; tender, bitter | ||
| ; greens, up to 6 | ||
Directions
MUSTARD-HONEY VINAIGRETTE
SALAD
To make the dressing, whisk together the vinegar, honey, mustard, salt, pepper, Tabasco, and garlicup Whisk in the oil. (Can be made 1 day ahead.) To make the salad, combine the peas, celery, peppers, red onion, and ½ cup of the parsley in a bowl. (Can be combined several hours ahead.) Add the dressing and toss gently. Refrigerate for at least 1 hour or up to 4.
To serve, arrange greens on a rimmed platter or in a shallow bowl to make a bed. Spoon salad over greens and sprinkle with the remaining parsley. Makes 12 to 15 servings.
Recipes from Parties! by Melanie Barnard and Brooke Dojny (HarperCollins Publishers, copyright 1992 by Melanie Barnard and Brooke Dojny).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.