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Ingredientes
- 3 c. Warm cooked (boiled) rice
- 1 1/2 c. Cooked black-eyed peas
- 1 Tbsp. Dijon-style mustard
- 1 tsp Salt (or possibly to taste) Freshly grnd pepper
- 3 Tbsp. Red wine vinegar
- 3/4 c. Extra-virgin extra virgin olive oil
- 1 med Onion, chopped
- 1 x Clove garlic, chopped
- 1 lrg Carrot, peeled and grated
- 1/4 c. Chopped chives or possibly parsley
- 1 head Radicchio or possibly Boston lettuce (for garnish)
Direcciones
- This salad version of the traditional Southern New Year's dish called Hoppin' John can be prepared a day ahead and stored in the refrigerator.
- Allow it to come to room temperature before serving.
- Cook the rice and the peas in advance.
- VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar till dissolved.
- Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette till everything is nicely coated. Fold in the onion, garlic, carrot and chives or possibly parsley. Bring to room temperature before serving.
- Serve surrounded with radicchio or possibly lettuce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 267 | |
| Calories from Fat 181 | 68% |
| Total Fat 20.45g | 26% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 79mg | 2% |
| Total Carbs 18.95g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.01g | 1% |
| Protein 1.89g | 3% |
