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Garden-to-Kitchen Cooking Class FAll 2011

Black-eyed Pea Salad with Sun-dried Tomatoes Ingredients: 8 cups black-eyed peas, cooked 2 bunches scallions, thinly sliced (or 1 bunch scallions, thinly sliced and 1 large onion, finely chopped) 1 cup parsley, chopped 1 cup sun-dried tomatoes, re-hydrated and sliced into thin strips Vinaigrette Dressing: 1 2 cup whole-grain mustard

1 4 cup lemon juice 1 tablespoon salt

1 4 cup shoyu or tamari (soy sauce) 1 cup balsamic vinegar 2 cups olive oil 1 teaspoon black pepper Directions: 1) Place all vinaigrette ingredients in screw-top jar or bowl and shake or whisk to blend well. 2) Combine black-eyed peas, scallions, parsley, and sun-dried tomatoes in large bowl. Toss gently with dressing. Adjust salt and pepper to taste. 3) If time permits, allow salad to marinate for 1 hour before serving. Serve at room temperature.

Alp ine Ra nc h Crea tive Heal th & Ecolo g ica l Solu tions , I nc a 501(c) (3)

“Cultivating sustainability and community through ecology, nutrition and the arts.�


ARCHES_Black-eyed Pea Salad_Fall2011