A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hearty Black-Eyed Pea Salad
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- #16858
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cans (15 ounce size) black-eyed peas, rinsed and drained
1/2 pound fully-cooked ham, diced
3 medium tomatoes, diced
1/2 cup chopped green onions
1 medium carrot, chopped
DRESSING
5 tablespoons olive or vegetable oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon minced fresh basil
OR
1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce
directions
In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. Combine dressing ingredients in a jar with a tight-fitting lid; shake well.
Pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.
added by
imarecipeaholic
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 11, 2006
I love this recipe! I bring it to all the picnics and parties that I attend. And it's easy to make too!