| 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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