Moosewood--Louisiana Black-Eyed Pea Salad

[Guest guest]

* Exported from MasterCook *

 

Louisiana Black-Eyed Pea Salad

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

2 10 oz pkgs. frozen black-eyed peas

DRESSING:

3 tablespoons fresh lemon juice

1/2 teaspoon Tabasco sauce

1 tablespoon honey or sugar

1/4 teaspoon ground cloves -- (to 1/2 tsp)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup olive oil

-----

1 cup diced celery

1 cup diced red bell peppers

1/2 cup diced red onion

1 cup quartered cherry tomatoes

salt and ground black pepper to taste

-----

sliced scallions -- (optional)

smoked Cheddar cheese -- (optional)

 

In a saucepan, bring the water to a boil and add the black-eyed peas.

Cover, return to boil, reduce the heat, and simmer gently for about 25

minutes, until the peas are tender. Drain and set aside to cool.

 

Combine all the dressing ingredients except the oil in a small bowl. In

a steady stream, whisk in the olive oil. In a large bowl, combine the

black-eyed peas, celery, bell peppers, red onions, and tomatoes. Add

the dressing and toss well. Add Tabasco, salt, and pepper to taste.

 

Set aside and allow the flavors to marry for at least 20 minutes or

preferably for a few hours or overnight. Garnish with scallions and/or

smoked Cheddar, if you wish. Serve cold or at room temperature.

 

S(ISBN):

" 0-609-80242-9 (paperback) "

Copyright:

" 1999 "

 

- - - - - - - - - - - - - - - - - -

-

 

Per serving: 289 Calories (kcal); 27g Total Fat; (81% calories from

fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 571mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5

1/2 Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 731 0 0 0 0 0 0 0 0 902557 0 0 0 0