Recipe for Lucky Black-Eyed Pea and Pepper Salad on Mache

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	MUSTARD-HONEY VINAIGRETTE ----------------
1/4 cup	Balsamic vinegar
2 tsp	Honey
2 tsp	Dijon mustard
1/2 tsp	Salt
1/2 tsp	Freshly ground black pepper
1/2 tsp	Tabasco
2 x	Cloves garlic, peeled and minced
3/4 cup	Vegetable oil
	----------------- SALAD ----------------
2 pkt	Frozen black-eyed peas, cooked just until tender and drained, or (10-ounce)
2 can	Black-eyed peas, drained (14- to 16-ounce)
1/2 cup	Thinly sliced celery
2 x	Red bell peppers, cored, seeded, and cut in rough 1/2-inch dice
1 x	Yellow bell pepper, cored, seeded, and cut in rough 1/2-inch dice
2/3 cup	Chopped red onion
2/3 cup	Chopped parsley

Instructions:

Instructions: To make the dressing, whisk together the vinegar, honey, mustard, salt, pepper, Tabasco, and garlicup Whisk in the oil. (Can be made 1 day ahead.)

To make the salad, combine the peas, celery, peppers, red onion, and 1/2 cup of the parsley in a bowl. (Can be combined several hours ahead.) Add the dressing and toss gently. Refrigerate for at least 1 hour or up to 4. To serve, arrange greens on a rimmed platter or in a shallow bowl to make a bed. Spoon salad over greens and sprinkle with the remaining parsley.

Makes
12 to 15 servings.

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