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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately. Ingredients:
1 firm-ripe tomato (1/2 lb.) |
1 cucumber (1/2 lb.) |
1 red or yellow bell pepper (1/2 lb.) |
1 can (15 oz.) black-eyed peas |
1 cup thinly sliced green onions (including tops) |
1 cup lightly packed chopped fresh dill |
2/3 cup orange juice |
1/3 cup wine vinegar |
1 teaspoon ground cumin |
1/4 teaspoon fresh-ground pepper |
1 teaspoon minced garlic |
salt |
red-leaf lettuce leaves, rinsed and crisped |
Directions:
1. Rinse, core, and cut tomato into 1/2-inch cubes.
2. Peel, seed, and cut cucumber into 1/2-inch cubes.
3. Stem, seed, and cut bell pepper into 1/2-inch squares.
4. Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
5. Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
6. Mix dressing with vegetables. Add salt to taste.
7. Line a platter with lettuce and spoon salad onto it.
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