Orange and Black-Eyed Pea Salad

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Orange and Black-Eyed Pea Salad

 

2 15-ounce cans black-eyed peas or 4 cups cooked peas

4 oranges, I used 2 cans madarin orange segments

1/2 cup chopped parsley

small handful of fresh basil, chopped (optional)

1/4 cup finely sliced red onions

1 1arge bunch of watercress, washed and dried

 

Dressing:

Juice and grated rind of 1 orange

2 tablespoon oil

2 tablespoon vinegar (raspberry flavored vinegar is espe-cially tasty)

6 minced green onions, some green tops included

salt and pepper

 

Rinse and drain the canned black-eyed peas. Mix oil, juice and grated

orange rind with parsley, green onions, red onions, basil (if

available), salt and pepper. Coarsely chop the segments of the oranges.

Add those along with the peas to the dressing mixture. Arrange

watercress on four plates, top with pea salad. Garnish with wedges of

the remaining orange. Serves 6.

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Char Haz

charrem

 

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