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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 12 |
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This is a very different kind of salad that was originally published in a Better Homes and Gardens Holiday Cooking magazine with the Greens Stuffed Ham (#200036). We like to use this recipe as a unique way to serve the traditional Black-eyed peas for New Years Day. (The cooking time below reflects the chilling time). Ingredients:
4 cups black-eyed peas, cooked or 2 (15 ounce) cans black-eyed peas, rinsed and drained |
1 small red onion, sliced into thin rings |
1/3 cup salad oil |
1/3 cup vinegar |
2 tablespoons water |
1 tablespoon sugar |
1 garlic clove, minced |
1/2 teaspoon dried rosemary, crumbled |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
8 cups mixed salad greens, torn |
Directions:
1. In a storage bowl with a lid, stir together the black-eyed peas and the onion rings.
2. In a separate bowl, whisk together the oil, vinegar, water, sugar, garlic, rosemary, salt and pepper.
3. Pour the vinegar mixture over the black-eyed peas and onions; toss to coat.
4. Cover and chill 2 to 24 hours.
5. To serve, line 12 salad plates with the mixed salad greens.
6. Divide the black-eyed peas, onions and dressing equally between the 12 plates.
7. Great with Greens Stuffed Ham and a potato side dish.
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