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Hoppin John Salad

chef.tim.lee's picture
Ingredients
  Chopped escarole 2 Cup (32 tbs)
  Canned black-eyed peas 6 Ounce, rinsed, drained
  Smoked ham 2 Ounce, cooked and diced
  Water 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Instant rice 1 Cup (16 tbs), cooked
  Seeded diced tomato 1⁄2 Cup (8 tbs)
  Apple cider vinegar 1 Tablespoon
  Olive oil 1 Tablespoon
  Country dijon style mustard 1 Teaspoon
Directions

MAKING
1) In a 1-quart ovenproof shallow casserole, mix together the escarole, peas, ham, water, and onion.
2) With a vented plastic wrap, cover the casserole.
3) On high power, microwave this for 4 minutes. You should rotate the casserole 1/2 turn, when halfway through cooking.
4) To this, add the rice and tomato. Mix well and keep aside.
5) In another small bowl, combine the remaining ingredients. Mix well.
6) To the escarole-pea mixture in the casserole, add this and mix well.
7) Cover again and refrigerate for 30 minutes. By now, the flavors will blend well.

SERVING
8) The Hoppin John Salad is perfect for a New Year's party at home. Serve fresh.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Salad
Ingredient: 
Ham
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
3

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