| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Side dish, Vegetables, Vegetarian |
1 |
Batch |
INGREDIENTS
| 4 |
c |
Cooked blackeyed peas, drained |
| 1/2 |
c |
Canola oil |
| 1/2 |
c |
Peanut oil |
| 1/2 |
c |
Red wine vinegar |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Red onions, thinly sliced |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Cayenne pepper |
INSTRUCTIONS
DRESSING
While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.
From vegan.zip at Michelle Stewart's SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip
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