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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 7 |
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A great salad to take to a BBQ or any other Pot Luck! Marinating time is cook time Recipe and photo from Easy Summer Recipes 1996 Ingredients:
dressing |
1/4 c e.v.o.o. or your favorite olive oil |
1/3 c lemon juice |
1tbl chopped fresh marjoram or 1 tsp dried marjoram leaves |
2 tsp sugar |
1/2 tsp salt |
1/4 tsp pepper |
salad |
1 (15 oz) can blackeyed peas, drained, rinsed |
1 (11 oz) can niblets corn, drained |
4 oz colby-jack cheese, cut into 1/2 inch cubes |
1/2 c celery, sliced |
2 medium tomatoes, coarsley chopped |
1 medium green bell pepper, coarsely chopped |
Directions:
1. In a jar with a tight fitting lid, combine all dressing ingredients and shake well
2. In a large bowl, combine all salad ingredients; mix gently.
3. Pour dressing over salad; toss gently
4. Cover and refrigerate at least 2 hours to blend flavors
5. Drain salad in a colander after marinating to retain freshness and make transporting easier.
6. Serve on chilled, lettuce lined plates for a nice presentation at home.
7. 7 - 1 cup servings
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