Black-eye salad
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Black-eye salad
Last updated 6/12/2012 1:09:06 AM. Recipe ID 35901. Report a problem with this recipe.
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      Title: Black-eye salad
 Categories: Salads
      Yield: 8 Servings
      1 lb Dry black-eyed peas cooked
           -the savory way; (2 cups)
      2    Jars marinated artichoke
           -hearts; (4 oz. size)
      1 c  Sliced raw radishes and/or
      1 c  Thinly sliced celery
    1/2 c  Sliced green onions
  Put beans In bowl and drizzle artichoke marinade over them. Cut
  hearts to bite size and add to beans with radishes, carrots, celery
  and onion. Add your favorite French or Italian dressing to cover;
  pepper to taste. Chill before serving, and spoon onto lettuce leaves.
  Savory cooking method: Drain and rinse soaked black-eyed peas (4 to5
  cups); add 6 cups hot water; 2 tablespoons shortening, 2 teaspoons
  onion salt and 1/2 teaspoon garlic salt, 1 tablespoon chicken stock
  base, and 1/4 teaspoon white pepper. Simmer gently until barely
  tender. Drain while hot; cool beans quickly, uncovered. Yields: 8

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Recipe ID 35901 (Apr 03, 2005)

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