| 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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