Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi

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1/4 ts Salt
1 Jar Roasted red bell peppers
; (7 1/2 oz)
1 c Torn arugula leaves
1/4 c Extra-Virgin Olive Oil
1 md Garlic clove; coarsely
2 c Cooked white rice
1/3 c Finely diced cooked smoked
2 tb Balsamic vinegar
Black Pepper; freshly ground
1 cn Black-eyed peas - (15 oz);
=== FOR SALAD ===

Original recipe makes 6 servings



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 -

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