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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large tomato |
1 green bell pepper |
2 green onions |
6 fresh mushrooms |
1 garlic clove |
2 (16-ounce) cans black-eyed peas, rinsed and drained |
1 cup diced celery |
1 (4-ounce) jar diced pimiento, drained |
1 (8-ounce) bottle italian dressing |
lettuce and red cabbage leaves |
2 tablespoons cooked, crumbled bacon |
1/3 cup sliced green onions |
Directions:
1. Seed and chop tomato; chop bell pepper. Slice 2 green onions and mushrooms, and mince garlic. Place tomato, bell pepper, green onions, mushrooms, and garlic in a large bowl. Stir in peas and next 3 ingredients. Cover and chill, stirring occasionally, 8 hours.
2. Drain salad, and spoon onto a lettuce-lined platter. Sprinkle with bacon and 1/3 cup sliced green onions.
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