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Try this Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi recipe, or contribute your own. "Arugula" and "St. louis p" are two of the tags cooks chose for Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi.
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To prepare dressing: Drain peppers; discard liquid. Puree peppers with garlic in a food processor Add vinegar, olive oil, salt and pepper to taste; blend well. To prepare salad: Combine rice, black-eyed peas and ham. Stir in dressing with a spatula. (You can make this several hours ahead; store in the refrigerator, but return to room temperature 1 hour before serving.) Just before serving, stir in arugula. Yields 6 side-dish servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 This quick recipe is adapted from "Cool Kitchen: No Oven, No Stove, No Sweat," by Lauren Chattman Formatted for MasterCook by Susan Wolfe - email@example.com
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