| Tasty Black-Eyed Pea Salad
one 16 ounce package of black-eyed peas 2 1/4 cups of water 2 tablespoons of chopped pimientos 1/8 teaspoon of liquid smoke 1/3 cup of cider vinegar 1 teaspoon of salt 1/2 teaspoon of red pepper flakes 1 medium onion chopped 1 garlic clove, minced 1 teaspoon of olive oil 1/2 cup of chopped red bell pepper 2 cups of spinach leaves, torn 4 cups of lettuce, torn 1/2 teaspoon of black pepper 1/4 cup of Monterrey Jack Cheese, 1 Purple onion, sliced 1/2 cup of sliced mushrooms, fresh 1/4 cup of chopped pecans
Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, liquid smoke , chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. This salad recipe and the others following are originals that i have been making for sometime. Most folk seem to enjoy them. Origin: Dons kitchen circa 1988 Posted 08-10-93 by DON HOUSTON on C-Cooking From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip |