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.

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