"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Eye Pea Salad Recipe

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This recipe for Black Eye Pea Salad, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Sharp
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15-1/2 oz) can black eye peas, well drained
1 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
1/4 cup onion, chopped
3 large tomatoes, diced, reserve 1/2 cup
2 cups lettuce, shredded
2/3 cup Ranch Salad Dressing

Directions:
Directions:
In medium bowl, combine first six ingredients, mixing well. In trifle bowl, place 1 cup of shredded lettuce, spoon 1/2 of combined ingredients on top of first layer of lettuce, and 1/2 of ranch dressing. Layer again with remaining lettuce, combined ingredients and the rest of ranch dressing. Sprinkle with 1/2 cup of the diced tomatoes on top.

 

 

 

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