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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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 325 (78%)|
|Amt Per Serving||% DV|
|Total Fat 36.2g||48 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 25.8mg||1 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 22g|
|Protein 1.8g||3 %|
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Calories per serving: 418
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