HOPPIN' JOHN SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
HOPPIN' JOHN SALAD
Southern Living recipe for Hoppin' John Salad from November 2001. I can't believe that this wasn't already on the Zaar, it's delicious & one of my favorites for summertime. The 4 hours "cooking" time is the chilling time.
Provided by Chez Arnow
Categories Peppers
Time 4h10m
Yield 7 cups, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
- Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
- Add vinegar mixture to bean mixture, tossing to coat.
- Cover and chill 4 hours.
- Before serving, stir in bacon.
- Optional: If desired, garnish with a small additional amount of fresh parsley.
Nutrition Facts : Calories 175.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.9, Sodium 686, Carbohydrate 22, Fiber 5.3, Sugar 0.8, Protein 8.2
HOPPIN' JOHN'S SOUTHERN POTATO SALAD
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1 1/2-inch wedges.
- In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
- In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams
HOPPIN' JOHN SALAD WITH MOLASSES DRESSING
Categories Salad Bean Vegetable Side Picnic Quick & Easy High Fiber New Year's Day Backyard BBQ New Year's Eve Sausage Pea Sweet Potato/Yam Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
- Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.
HOPPIN' JOHN SALAD
Steps:
- Combine 6 1/2 cups stock, black-eyed peas, bay leaves, 2 teaspoons thyme and 1/8 teaspoon cayenne pepper in heavy large saucepan. Bring to boil. Reduce heat; simmer uncovered until black-eyed peas are tender, adding more stock if necessary to keep peas submerged and stirring occasionally, about 1 1/4 hours. Drain well; discard broth and bay leaves. Transfer black-eyed peas to large bowl.
- Bring 1 1/4 cups water to boil in heavy medium saucepan. Add rice and salt. Bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Transfer warm rice to bowl with black-eyed peas.
- Whisk oil, vinegar, 1 teaspoon thyme and 1/4 teaspoon cayenne in small bowl. Add dressing to black-eyed pea mixture; toss. Stir in bell pepper and red onion. Season with salt and pepper. Chill at least 45 minutes and up to 6 hours.
- Arrange lettuce on plates. Spoon salad into lettuce leaves and serve.
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HOPPIN' JOHN SALAD RECIPE | MYRECIPES
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- Dice first 4 ingredients. Combine diced vegetables, peas, and next 6 ingredients in a large bowl.
- Combine vinegars in a small bowl, and whisk in oil in a slow, steady stream, blending well. Add to vegetable mixture, tossing gently to coat. Cover and chill 3 to 4 hours. Stir in bacon. Garnish, if desired.
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