| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 4 |
cn |
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 |
sm |
Red onion; minced |
| 2/3 |
c |
Minced fresh cilantro |
| 4 |
|
Jalapeno chilies; seeded, chopped |
| 1/4 |
c |
Country-style Dijon mustard |
| 2 |
tb |
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
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