Zesty Black Eyed Pea Salad
29 Sep 2010
|Canned black-eyed peas/Null||31 1⁄2 Ounce, drained, rinsed (2 Cans, 15.8 Ounce Each)|
|Chopped celery/Null||1 Cup (16 tbs) (Null)|
|Chopped green pepper/Null||1 Cup (16 tbs) (Null)|
|Peeled chopped tomato/Null||1 Cup (16 tbs) (Null)|
|Sliced green onions/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Garlic/Null||1 Clove (5 gm), minced (Null)|
|Canned sliced mushrooms/Null||4 1⁄2 Ounce, drained (1 Jar)|
|Canned pimiento/Null||4 Ounce, drained (1 Jar)|
|Bottled italian salad dressing/Null||8 Ounce (1 Bottle)|
|Lettuce leaves/Null||5 (Null)|
|Sliced green onions/Null||1⁄2 Cup (8 tbs) (Null)|
|Bacon slices/Null||3 , cooked and crumbled (Null)|
Combine first 9 ingredients in a large bowl, tossing gently.
Cover and chill at least 8 hours, stirring occasionally.
Drain vegetable mixture, and spoon into a lettuce-lined serving bowl; sprinkle with 1/2 cup sliced green onions and crumbled bacon.
Zesty Black Eyed Pea Salad Recipe