Black-eyed Pea, Pineapple And Red Pepper Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | April 1992 | 1 | Servings | |
INGREDIENTS
| 4 | Black-eyed peas, rinsed | |
| well | ||
| drained 15-ounce | ||
| 4 | c | Diced peeled cored fresh |
| pineapple 1 large | ||
| pineapple | ||
| 1 | Jar roasted bell peppers | |
| drained diced | ||
| 7-ounce | ||
| 1 1/2 | c | Minced celery |
| 1 | Red onion, minced | |
| 2/3 | c | Minced fresh cilantro |
| 4 | Jalapeno chilies, seeded | |
| chopped | ||
| 1/4 | c | Country-style Dijon mustard |
| 2 | T | Cider vinegar |
| 1/2 | c | Olive oil |
| Ornamental kale | ||
| Fresh cilantro sprigs |
INSTRUCTIONS
Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve. Serves 12. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1536
Calories From Fat: 982
Total Fat: 111.3g
Cholesterol: 0mg
Sodium: 890.6mg
Potassium: 2367.3mg
Carbohydrates: 137.5g
Fiber: 21.8g
Sugar: 101.8g
Protein: 15.4g