Lunch Time Salads
Frances Barnwell, of Marion, N.C., sent us her recipe for Black-Eyed Pea Salad. It's perfect for using fresh black-eyed or lady peas, but if they aren't available, substitute 2 (15-ounce) cans, rinsed and drained, or 2 (1-pound) bags frozen peas.
Super Summer Salad, from Diane Montagano of Plymouth, Mich., combines fresh tomatoes and cucumber with fresh mozzarella and Italian dressing for a light, cool lunch. Look for fresh mozzarella, packed in water, in the deli section of your grocery. If you can't find it, buy a log of mozzarella or Monterey Jack and cut it into cubes.
Diana C. Hult, of Crockett, Va., sent us her recipe for Red Cabbage Slaw with Marinated Red Onions. "This is an old Southern recipe. I like to keep the Marinated Red Onions in the refrigerator to garnish salads or cooked field peas or beans."
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Red Cabbage Slaw with Marinated Red Onions
High Cotton Food Styling and Photography
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Red Onions:
1/4 cup apple cider vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup canola oil
1/2 pound red onions, thinly sliced
Slaw:
4 cups shredded red cabbage
2 cups grated carrots
3 tablespoons chopped sweet pickle
1/2 cup apple cider vinegar
3/4 cup canola oil
2 tablespoons sugar
1 teaspoon Creole or grainy mustard
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1/4 cup apple cider vinegar
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
Coarsely ground black pepper
1/4 cup canola oil
1/2 pound red onions, thinly sliced
Slaw:
4 cups shredded red cabbage
2 cups grated carrots
3 tablespoons chopped sweet pickle
1/2 cup apple cider vinegar
3/4 cup canola oil
2 tablespoons sugar
1 teaspoon Creole or grainy mustard
1/2 teaspoon salt
Coarsely ground black pepper
1. To prepare onions, combine vinegar, tarragon, salt and pepper in a small bowl. Whisk in oil. Pour over sliced onions. Refrigerate overnight. Makes about 2 cups.
2. To prepare cabbage, combine cabbage, carrots, 1/2 cup red onions (you’ll have some left over), and pickles in a large bowl. Toss.
3. Combine vinegar, oil, sugar and mustard in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and pour over cabbage mixture while still hot. Refrigerate several hours before serving. Add salt and pepper. Serve cold. Serves 8.
2. To prepare cabbage, combine cabbage, carrots, 1/2 cup red onions (you’ll have some left over), and pickles in a large bowl. Toss.
3. Combine vinegar, oil, sugar and mustard in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and pour over cabbage mixture while still hot. Refrigerate several hours before serving. Add salt and pepper. Serve cold. Serves 8.
Black-Eyed Pea Salad
High Cotton Food Styling and Photography
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1 1/2 to 2 pounds black-eye peas or lady peas, cooked
½ cup thinly sliced red onion
½ cup finely chopped green bell pepper
½ teaspoon minced garlic
1 (4-ounce) jar diced pimientos, drained
¼ cup cider vinegar
¼ cup vegetable oil
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon black pepper
Hot pepper sauce
Instructions
½ cup thinly sliced red onion
½ cup finely chopped green bell pepper
½ teaspoon minced garlic
1 (4-ounce) jar diced pimientos, drained
¼ cup cider vinegar
¼ cup vegetable oil
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon black pepper
Hot pepper sauce
1. Combine all ingredients in a medium bowl; mix well.
2. Cover and refrigerate at least 12 hours or overnight before serving. Serves 8.
Tips from the Test Kitchen
2. Cover and refrigerate at least 12 hours or overnight before serving. Serves 8.
Tips From Our Test Kitchen: If fresh peas are not available, use 2 (16-ounce) packages frozen peas and cook according to the package directions. Pour the cooked peas into a colander and rinse under cold running water. Shake off excess liquid.
Super Summer Salad
High Cotton Food Styling and Photography
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1 English cucumber, seeded and diced (do not peel)
1 cup diced red onions
2 (7-ounce) fresh mozzarella balls, cut into ½ -inch cubes
1 tablespoon minced garlic
½ cup chopped basil
½ cup chopped parsley
1 tablespoon dried Fines Herbes, or 2 teaspoons dried oregano leaves and ½ teaspoon dried tarragon leaves
1 cup Italian salad dressing
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1 cup diced red onions
2 (7-ounce) fresh mozzarella balls, cut into ½ -inch cubes
1 tablespoon minced garlic
½ cup chopped basil
½ cup chopped parsley
1 tablespoon dried Fines Herbes, or 2 teaspoons dried oregano leaves and ½ teaspoon dried tarragon leaves
1 cup Italian salad dressing
1/2 teaspoon salt
Coarsely ground black pepper
1. Combine tomatoes, cucumber, onions, mozzarella, garlic, basil, parsley, Fines Herbes, and salad dressing in a large bowl; toss well.
2. Cover with plastic wrap and refrigerate 2 hours, or until well chilled. Add salt and pepper before serving. Serves 12.
Tips from the Test Kitchen
2. Cover with plastic wrap and refrigerate 2 hours, or until well chilled. Add salt and pepper before serving. Serves 12.
Tips From Our Test Kitchen: It’s important to seed the tomatoes and cucumber so they won’t water down the flavors of the other ingredients. To seed tomatoes easily, cut in half crosswise and remove the seeds. Squeeze the tomatoes over a bowl to release seeds and juices. To seed a cucumber, cut in half lengthwise and run the tip of a teaspoon down the center.
first appeared: 9/3/2009
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