Rabu, 28 September 2016
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| Artichoke and Black-Eyed Pea Salad |
"This is a scrumptious salad for summer time or for a potluck-style accumulating."
Ingredients :
- 1 pound dry black-eyed peas
- 6 cups water
- 8 cups fowl broth
- 1 (eight ounce) jar marinated artichoke hearts, chopped, liquid reserved
- 1 cup thinly sliced celery
- 1 cup sliced radishes
- half cup sliced green onions
- half of cup vegetable oil
- 1/4 cup distilled white vinegar
- 3 tablespoons water
- 1 (.7 ounce) package deal dry Italian salad dressing mix (inclusive of Good Seasons®)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Bring black-eyed peas and six cups water to a boil in a massive pot for 3 to 4 minutes. Drain and go back black-eyed peas to the pot.
- Pour chook broth into the black-eyed peas; simmer over medium heat till black-eyed peas are tender, about 40 mins. Drain and rinse black-eyed peas; transfer to a massive bowl.
- Drizzle reserved artichoke marinade over black-eyed peas.
- Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
- Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
- Pour dressing over black-eyed peas salad and toss to combine.
Notes :
- Substitute vegetable broth for hen broth for a vegetarian opportunity.
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