Tasty Black-Eyed Pea Salad

Yield: 6 servings

1 16oz pkg frozen Black 1/2 c Chopped red Bell pepper
-eyed peas 2 c Spinach leaves, torn
2 1/4 c Water 4 c Lettuce, torn
2 tb Chopped pimientos 1/2 ts Black pepper
1/8 ts Liquid Smoke 1/4 c Monterrey Jack Cheese,
1/3 c Cider vinegar -grated
1 ts Salt 1 Purple onion, sliced
1/2 ts Red pepper flakes -in rings
1 Med. onion chopped 1/2 c Sliced mushrooms, fresh
1 Garlic clove, minced 1/4 c Chopped pecans
1 ts Olive oil

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento,
Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer
and cook for 45 minutes. Remove from heat, pour off water, and
refrigerate for at least 6-8 hours. Combine all other ingredients in
a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate
for 1 hour or more, then serve.

This salad recipe and the others following are originals that i have
been making for sometime. Most folk seem to enjoy them.

Origin: Dons kitchen circa 1988

Posted 08-10-93 by DON HOUSTON on C-Cooking

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005