Black-Eyed Pea, Artichoke and Mozzarella Salad
Makes about 4 (2-cup) servings
|Juice of 2 lemons|
|1||tablespoon olive oil|
|2||cups canned black-eyed peas, drained and rinsed|
|6||ounces part-skim mozzarella cheese, cut into 1/2-inch cubes|
|1||cup sliced celery|
|3/4||cup finely diced red onion|
|1/2||jar (4 ounces) whole pimiento, juice reserved and cut into 1/4-inch squares|
|Bibb lettuce leaves|
- Remove dark outer leaves of artichokes until leaves are pale green. Cut 1-1/2 inches off tops and trim stems. Cut artichokes lengthwise into quarters. Combine lemon juice and water in medium bowl. Place quarters in lemon water. Remove small heart leaves from centers and fuzzy chokes; discard. Cut artichoke quarters lengthwise into thin slices.
- Heat olive oil in large skillet over medium heat until hot. Add artichokes; discard lemon water. Cook 5 to 7 minutes or until tender and lightly browned. Cool and place in large bowl. Add peas, cheese, celery, onion, pimiento and 1 tablespoon pimiento liquid.
- Prepare Herbed Vinaigrette. Pour vinaigrette over artichoke mixture; toss gently. Cover; refrigerate 4 hours, tossing twice. Serve chilled or at room temperature over lettuce leaves.
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