| 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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