Scottigirl s Black-Eyed Pea Salad Recipe

Free Recipe Scottigirl s Black-Eyed Pea Salad

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Scottigirl s Black-Eyed Pea Salad Recipe

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

Scottigirl s Black-Eyed Pea Salad Preparation

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.

Cooking Temperature:

Recipe Serves: 24

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