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BLACKEY2
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1991-06-30
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785b
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25 lines
BLACKEYED PEA SALAD
6 oz. chopped bacon
3/4 c. walnut pieces
20 oz. blackeyed peas, cooked and drained
2 diced red bell peppers
1 medium zucchini, sliced and cut into quarters
1 bunch watercress, trimmed
1/3 c. olive oil
2 T. red wine vinegar
2 T. dijon mustard
1 minced garlic clove
salt and pepper to taste
Fry bacon, remove and drain. Toast nuts in bacon
grease, remove and drain. Combine warm peas, bacon, and walnuts
in bowl. Add bell peppers, zucchini, and 3/4 of the watercress.
Toss. Whisk together remaining ingredients, add to salad and
toss. Serve on remaining watercress.
From: Donna Kummer
Date Entered: June 30, 1991