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Southwestern Salad

the.instructor's picture
Ingredients
  Canned black-eyed peas 15 Ounce, drained (1 Can)
  Finely chopped red onion 1⁄2 Cup (8 tbs)
  Southwest dressing 3 Tablespoon
  Butter lettuce 1 1⁄2 Pound, rinsed and crisped (About 2 Heads)
  Firm ripe tomatoes 2 Pound, cored and cut into 12 equal slices (4 Large Ones)
  Salted roasted pumpkin seeds 1⁄2 Cup (8 tbs)
  Toasted corn bread triangles 6
Directions

In a bowl, mix peas and onion with dressing.
If made ahead, chill up to 4 hours.
Select 8 large lettuce leaves and arrange equally on 4 dinner plates.
Tear remaining leaves into bite-size pieces and mound equally on whole leaves.
Evenly arrange pea mixture and tomatoes on plates of lettuce, then sprinkle with a few pumpkin seeds.
Place several combread triangles on each plate.
Offer remaining pumpkin seeds and combread in separate containers.
Season salads to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Onion
Interest: 
Healthy

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