| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
St. louis p, Post1 |
6 |
servings |
INGREDIENTS
|
|
=== FOR DRESSING === |
| 1 |
|
Jar Roasted red bell peppers ; (7 1/2 oz) |
| 1 |
md |
Garlic clove; coarsely chopped |
| 2 |
tb |
Balsamic vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper |
|
|
=== FOR SALAD === |
| 2 |
c |
Cooked white rice |
| 1 |
cn |
Black-eyed peas – (15 oz); drained, rinsed |
| 1/3 |
c |
Finely diced cooked smoked ham or chicken |
| 1 |
c |
Torn arugula leaves |
INSTRUCTIONS
To prepare dressing: Drain peppers; discard liquid. Puree peppers with
garlic in a food processor Add vinegar, olive oil, salt and pepper to
taste; blend well. To prepare salad: Combine rice, black-eyed peas
and ham. Stir in dressing with a spatula. (You can make this several
hours ahead; store in the refrigerator, but return to room
temperature 1 hour before serving.) Just before serving, stir in
arugula. Yields 6 side-dish servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 This quick recipe
is adapted from "Cool Kitchen: No Oven, No Stove, No Sweat," by Lauren
Chattman
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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