For this quick-to-assemble hearty salad, you can use canned black-eyed peas instead of frozen, but be sure to drain them well.
Assemble these supplies:
- 10-ounce package frozen black-eyed peas
- Small head Boston or Bibb lettuce
- 2 medium-size tomatoes (about 1 pound total weight)
- 2 stalks celery
- Small red onion (optional)
- 1/3 cup corn oil
- 3 to 4 tablespoons red or white wine vinegar
- 1/2 teaspoon dry mustard
- Salt
- Freshly ground pepper
Steps in preparation:
- In medium-size saucepan, cook peas as directed on package. Drain, transfer to medium-size bowl, cover, and refrigerate until chilled.
- Meanwhile, wash lettuce and dry in salad spinner or with paper towels. Wrap in paper towels and refrigerate.
- Wash tomatoes and Celery, and dry with paper towels. Core, halve, and coarsely chop tomatoes; finely chop enough celery to measure 1 cup. Set aside.
- If using red onion, peel and mince enough to measure 1 tablespoon; set aside.
- In small bowl, whisk- corn oil, vinegar, dry mustard, and salt and pepper to taste until blended.
- Add tomatoes, celery, and onion, if using, to peas and toss to combine. Add vinaigrette and toss until evenly coated.
- Divide lettuce among salad plates, top with salad, and serve.
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