Vegetables > Black Eyed Peas > |
| | Black Eyed Pea, Artichoke and Mozzarella Salad
2 cans (8 1/2 ounces each) of artichoke hearts, drained
1 tablespoon of olive oil
2 cups of canned black eyed peas, drained and rinsed
6 ounces of part skim mozzarella cheese, cut into 1/2 inch cubes
1 cup of sliced celery
3/4 cup of finely diced red onion
1/2 jar (6 ounces) of roasted red bell pepper, juice reserved and cut into 1/4 inch squares
Heat olive oil in large skillet over medium heat until hot. Add artichoke hearts. Cook 5 to 7 minutes or until tender and lightly browned. Cool and place in large bowl. Add peas, cheese, celery, onion, roasted red peppers and 1 tablespoon of the reserved liquid.
Pour 3 - 4 tablespoons of Italian salad dressing over artichoke mixture; toss gently. Cover, refrigerate 4 hours, tossing twice.
Taste and season with salt and pepper if desired. Serve chilled or at room temperature over lettuce leaves. Makes about 4 (2 cup) servings |
|
| |
|
Basic-Recipes.com
| 
|