Southwestern Salad Recipe
Ingredients
| Black-eyed peas | 1 Can (10oz), drained | |
| Red onion | 1/2 Cup (16 tbs), finley chopped | |
| Southwest dressing | ||
| Butter lettuce | 1 1/2 Pound, crisped | |
| Tomatoes | 4 Large | |
| Pumpkin seeds | 1/2 Cup (16 tbs), roasted | |
| Toasted combread triangles | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a bowl, mix peas and onion with dressing.
If made ahead, chill up to 4 hours.
Select 8 large lettuce leaves and arrange equally on 4 dinner plates.
Tear remaining leaves into bite-size pieces and mound equally on whole leaves.
Evenly arrange pea mixture and tomatoes on plates of lettuce, then sprinkle with a few pumpkin seeds.
Place several combread triangles on each plate.
Offer remaining pumpkin seeds and combread in separate containers.
Season salads to taste with salt and pepper.
If made ahead, chill up to 4 hours.
Select 8 large lettuce leaves and arrange equally on 4 dinner plates.
Tear remaining leaves into bite-size pieces and mound equally on whole leaves.
Evenly arrange pea mixture and tomatoes on plates of lettuce, then sprinkle with a few pumpkin seeds.
Place several combread triangles on each plate.
Offer remaining pumpkin seeds and combread in separate containers.
Season salads to taste with salt and pepper.
Chef
