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| 1 | 16oz pkg frozen Black eyed peas |
| 2 1/4 Tasse | water |
| 2 Esslöffel | pimentos chopped |
| 1/8 Teelöffel | Liquid Smoke |
| 1/3 Tasse | cider vinegar |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | red pepper flakes |
| 1 | Med. onion chopped |
| 1 | cloves garlic minced |
| 1 Teelöffel | olive oil |
| 1/2 Tasse | red bell pepper chopped |
| 2 Tasse | Spinach leaves, torn |
| 4 Tasse | Lettuce, torn |
| 1/2 Teelöffel | black pepper |
| 1/4 Tasse | Monterrey Jack Cheese, grated |
| 1 | Purple onion, sliced in rings |
| 1/2 Tasse | Sliced mushrooms, fresh |
| 1/4 Tasse | pecans chopped |
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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.
Posted 08-10-93 by Don Houston on C-Cooking
71511, 2253, Gt Cookbook echo moderator at net/node 004/005
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