Chef Tom Fraker
Mixed Baby Greens with Blackeyed Pea Salsa Fresca
Mixed Baby Greens with Blackeyed Pea Salsa Fresca
Rated 5.0 stars by 1 users
Category
Salad
Servings
6 servings
Prep Time
15 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
This is a great salad for a Cinco de Mayo BBQ!
Ingredients
-
1 blackeyed peas (Melissa's Blackeyed Peas - 11 ounces tub) cooked
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2 cups Melissa’s Roma Tomatoes, diced small
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1/2 red onion (medium) diced small
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1 pepper (green Jalapeno Pepper) diced small
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1 pepper (Red Fresno Pepper) diced small
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1 Meyer lemon - juice
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3 Key Limes (Melissa's Key Limes) juiced
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1/2 bunch cilantro - chopped to your taste
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Organic Grinders, Garlic Herb with Sea Salt Organic
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Organic Grinders, Rainbow Peppercorns
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6 cups mixed baby greens
-
1/4 cup Italian Dressing
Directions
In a large mixing bowl, combine the first ten ingredients and gently mix to incorporate.
In a separate mixing bowl, toss the greens with the Italian dressing. Adjust the seasonings.
To serve, plate the greens and top with the salsa.
Filed in:
Blackeyed Peas,
Cilantro,
Garlic Herb with Sea Salt,
Jalapeno Pepper,
Key Limes,
Melissa's Spice Grinders,
Meyer Lemon,
Mixed Baby Greens with Black-eyed Pea Salsa Fresca,
Organic Red Onion,
Organic Roma Tomatoes,
Rainbow Peppercorns,
Red Fresno Pepper,
Roma Tomatoes,
Salad,
Spice Grinders
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