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Lucky Black-eyed Pea And Pepper Salad On Mache

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	Gma4	1	Servings

INGREDIENTS

1/4	c	Balsamic vinegar
2	t	Honey
2	t	Dijon mustard
1 1/2	t	Salt
1/2	t	Freshly ground black pepper
1/2	t	Tabasco
2		Cloves garlic, peeled and
		minced
3/4	c	Vegetable oil
2		Frozen black-eyed peas
		cooked just until
		tender and drained
		or 10-ounce
2		Black-eyed peas, drained
		14- to
		16-ounce
1 1/2	c	Thinly sliced celery
2		Red bell peppers, cored
		seeded and
		cut in rough
		1/2-inch dice
1		Yellow bell pepper, cored
		seeded and
		cut in rough
		1/2-inch dice
2/3	c	Chopped red onion
2/3	c	Chopped parsley
5	c	Muche, arugula or other
		tender bitter
		greens up to 6

INSTRUCTIONS

To make the dressing, whisk together the vinegar, honey, mustard,
salt, pepper, Tabasco, and garlicup Whisk in the oil. (Can be made 1
day ahead.) To make the salad, combine the peas, celery, peppers, red
onion, and 1/2 cup of the parsley in a bowl. (Can be combined several
hours ahead.) Add the dressing and toss gently. Refrigerate for at
least 1 hour or up to 4. To serve, arrange greens on a rimmed platter
or in a shallow bowl to make a bed. Spoon salad over greens and
sprinkle with the remaining parsley. Makes 12 to 15 servings.  Recipes
from Parties! by Melanie Barnard and Brooke Dojny  (HarperCollins
Publishers, copyright 1992 by Melanie Barnard and  Brooke Dojny).
Converted by MC_Buster.  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”