| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 8 | Servings | ||
INGREDIENTS
| 6 | c | Cooked rice |
| 2 | c | Cooked black-eyed peas |
| 1 1/2 | c | Cooked ham; diced |
| 1/2 | c | Orange bell pepper; diced |
| 1/2 | c | Red bell pepper; diced |
| 1/2 | c | Yellow bell pepper; diced |
| 2/3 | c | Scallion; minced |
| 1/2 | c | Parsley leaves; minced |
| 1 | c | Mayonnaise |
| 1/4 | c | Vegetable oil |
| 1/4 | c | White wine vinegar |
| 2 | tb | Dijon-style mustard |
| Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
FOR THE DRESSING In a bowl combine all the ingredients. In another bowl whisk together the dressing ingredients. Add the dressing to the salad and toss to combine. Yield: 8 to 10 servings NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE PICNIC Menu Texas Shortribs Jalapeno Smoked Chicken Fajita with Grilled Onion Guacamole and Watermelon Pico de Gallo Potato Salad (purchased) Rice Salad Corn Bread Marvel Cream Cheese Chocolate Brownies Beer (domestic) Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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