Mixed Greens With Smoked Ham Black Eyed Peas And Roasted Red Pepper Dressing Salad Recipes Vinaigrette Recipes

Ingredients

1 red bell pepper

1 clove garlic

1 tbsp. balsamic vinegar

1/4 c. olive oil

1/2 tsp. salt

1/4 tsp. fresh-ground black pepper

1/2 lb. mixed salad greens (about 4 quarts)

One 1 1/4-pound piece smoked ham

3/4 c. drained and rinsed canned black-eyed peas (from one 15-ounce can)

Preparation

Step 1Roast the pepper over a gas flame or grill or broil it, turning with tongs until charred all over, about 10 minutes. When the pepper is cool enough to handle, pull off the skin. Remove the stem, seeds and ribs. Cut the pepper into pieces.Step 2In a blender, combine the roasted pepper, the garlic, vinegar, oil, salt and black pepper. Puree until smooth.Step 3In a large bowl, combine the greens with the ham and black-eyed peas. Serve the salad with the dressing spooned over the top.Step 4Variation: If you’d rather use frozen black-eyed peas, cook them according to the package directions, drain, and let cool before adding them to the salad. Or you could substitute black beans or kidney beans.Step 5Wine Recommendation: This salad needs a crisp and frankly fruity red to contrast its smoky flavors. Beaujolais, easy to find and easier to drink, is a perfect choice.