0.0 – 0 reviews • Picnic Salad Recipes
| Level: |
Easy |
| Total: |
4 hr 40 min |
| Prep: |
10 min |
| Inactive: |
4 hr 30 min |
| Yield: |
6 cups; 8 servings |
Ingredients
- 1/2 cup olive oil
- 1/2 cup finely chopped red onion (1/2 medium onion)
- 1/2 cup red bell pepper
- 3 tablespoons finely chopped green onions
- 2 tablespoons finely chopped jalapenos
- 5 cups cooked and drained black-eyed peas
- 4 slices bacon, cooked until crisp and crumbled, fat reserved separately
- 1/2 cup plus 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons Essence, recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
- Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
297 |
| Total Fat |
20 g |
| Saturated Fat |
4 g |
| Carbohydrates |
24 g |
| Dietary Fiber |
7 g |
| Sugar |
4 g |
| Protein |
6 g |
| Cholesterol |
10 mg |
| Sodium |
389 mg |