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Fresh Black Eyed Pea Salad

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  Regular strength chicken broth 3⁄4 Cup (12 tbs)
  Shelled black eyed peas 2 Cup (32 tbs) (Fresh Ones)
  Cooked ham slices 2 Ounce (Matchstick-Size Slivers, 1/2 Cup)
  Salad oil 3 Tablespoon
  Red wine vinegar 3 Tablespoon
  Minced fresh tarragon/1 teaspoon dry tarragon 1 Tablespoon
  Sugar 1 Teaspoon
  Salt To Taste
  Freshly ground pepper To Taste
  Butter lettuce leaves 4 , rinsed and crisped

In a 2- to 3-quart pan, bring broth to a boil over high heat.
Add peas; cover and simmer until peas are tender to bite, about 12 minutes.
Drain peas and let cool.
In a bowl, stir peas with ham, oil, vinegar, tarragon, and sugar; add salt and pepper to taste.
Spoon pea mixture on lettuce-lined salad plates.

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Fresh Black Eyed Pea Salad Recipe