| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Latimes3 | 24 | servings | |
INGREDIENTS
| Salt | ||
| 32 | oz | Frozen black-eyed peas |
| (or 6 cups fresh black-eyed peas) | ||
| 1/2 | c | Canned corn kernels |
| 1/2 | c | Pimentos |
| 1 | c | Chopped green onions |
| 1/2 | c | Sliced black olives |
| 2 | lg | Tomatoes; diced |
| 1 | tb | Sugar |
| 2 | tb | Paprika |
| 1 | tb | Pepper |
| 8 | oz | Zesty Italian dressing |
| 1 | lg | Romaine lettuce head |
INSTRUCTIONS
Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until tender, about 30 minutes. Drain. Mix corn, pimentos, green onions, olives, tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until well-blended. Add 1/2 bottle Italian dressing, and more to taste or if mixture appears too dry. Chill at least 2 hours. Place romaine lettuce leaves in serving bowl. Put pea salad on top of leaves and sprinkle with remaining 1 tablespoon paprika. Yields 18 to 24 servings. Each of 24 servings: 130 calories, 593 mg sodium, 4 mg cholesterol, 8 grams fat, 14 grams carbohydrates, 2 grams protein, 0.75 gram fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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