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Plentiful "P' s" Salad (recipes)


Plentiful "P' s" Salad

Yield: Makes 12 first-course servings



Ingredients:



4cups fresh black-eyed peas

1-1/2cups uncooked rotini pasta

1medium red bell pepper, chopped

1medium green bell pepper, chopped

1medium purple onion, chopped

4slices provolone cheese, chopped

4slices salami or pepperoni, chopped

1jar (4-1/2 ounces) whole mushrooms, drained

1jar (2 ounces) chopped pimiento, drained

2tablespoons chopped fresh parsley

2tablespoons dry Italian salad dressing mix

1/2teaspoon salt

1/4teaspoon black pepper

1/2cup wine vinegar

1/4cup sugar

1/4cup vegetable oil

Onion slices and fresh herb sprigs for garnish









Preparation:





1.Place peas in large saucepan. Cover with water; bring to a boil over high heat. Reduce heat to low. Simmer, covered, until peas are soft when pierced with fork, 15 to 20 minutes. Drain and set aside.2.Cook rotini according to package directions until tender but still firm. Drain and set aside.3.Combine black-eyed peas, pasta, bell peppers, chopped onion, provolone cheese, salami, mushrooms, pimiento and parsley in large bowl; set aside.4.Combine salad dressing mix, salt and black pepper in small bowl. Add vinegar and sugar; mix well. Whisk in oil.5.Add oil mixture to black-eyed pea mixture. Toss lightly until well combined. Cover; refrigerate at least 2 hours before serving. Garnish, if desired.







NOTE:

Other vegetables such as cauliflower, broccoli, carrots or celery can be added.