In continuing my summer
salad adventure, I will continue to go with the few I picked around with
lately. A week or so ago, it was requested last minute that I whip up a few
salads for the "guys" at my husbands work. I was not in the mood
for the traditional pasta or potato, for some reason I had beans and sweet potatoes
in my head. So this salad and the Sweet-Potato Salad with Mustard Vinaigrette ended up in my file. I didn’t hear any complaints, and I don’t know if that is
just because they were being polite, or fail to understand the method of my
madness. New recipes enter this house on a trial basis, and after consumption,
it is determined if they are a “keeper” or not. So until I hear otherwise, I’ll
assume a keeper.
This salad makes about 8-10
servings in single form. I used canned peas in replacement of the dry because
they were already on my shelf and were faster.
Black-Eyed
Pea and Spinach Salad
2 15-ounce cans black-eyed
peas, drained and rinsed completely
8 ounces feta cheese,
crumbled
1 jar of sliced sundried tomatoes
in oil, about 8 ounces (do not drain, it all goes in)
1 cup Kalamata olives,
drained and sliced in half
3 finely minced green
onions
2 minced fine, garlic
cloves
1 pound spinach, washed and
chopped
zest and juice of a lemon
Combine all ingredients in a large bowl
except the lemon juice. This includes the oil from the tomatoes. I ended up
slicing my tomatoes smaller, so that they were not in large chunks throughout the
salad. Mix well, and lastly add the lemon juice mixing to combine. I realize
this salad feels like it is missing something, and isn’t exploding with a ton
of flavor. However, the combination of ingredients lends to a subtle flavor,
and doesn’t mask the spinach.
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