Chef Tom Fraker
Mixed Baby Greens with Black-eyed Pea Salsa Fresca
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 Black-eyed Peas (Melissa's Black-eyed Peas - 11 ounces tub) cooked
-
2 cups Melissa’s Roma Tomatoes, diced small
-
1/2 Red Onion (medium) diced small
-
1 Pepper (Green Jalapeno Pepper) diced small
-
1 Pepper (Red Fresno Pepper) diced small
-
1 Meyer lemon - juice
-
3 Key Limes (Melissa's Key Limes) juiced
-
1/2 bunch cilantro - chopped to your taste
-
Organic Grinders, Garlic Herb with Sea Salt Organic
-
Organic Grinders, Rainbow Peppercorns
-
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
