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Southwest salad: it's speedy and simple.

Southwest salad: it's speedy and simple A quick start for this main-dish vegetable salad comes from canned black-eyed peas. With flavor overtures suggestive of the Southwest, the salad is a simple combination of lectures, sliced tomatoes, and seasones peas. But when it's paired with crisp toasted triangles of homemade cornbread, it becomes suitable fare for luncheon guests.

Just about every step has make-ahead options.

Southwestern Salad

1 can (15 oz.) black-eyed peas, drained 1/2 cup finely chopped red onion Southwest dressing (recipe follows) 1-1/2 pounds (about 2 heads) butter lettuce, rinsed and crisped 4 large (about 2 lb. total) firm-ripe tomatoes, cored and cut into 12 equal slices About 1/2 cup salted and roasted pumpkin seeds (optional) Toasted cornbread triangle (recipe follows) Salt and Pepper

In a bowl, mix peas and onion with dressing. If made ahead, chill up to 4 hours. Select 8 large lettuce leaves and arrange equally on 4 dinner plates. Tear remaining leaves into bite-size pieces and mound equally on whole leaves. Evenly arrange pea mixture and tomato slices on plates of lettuce, then sprinkle with a few pumpkin seeds. Place several cornbread triangles on each plate. Offer remaining pumpkin seeds and cornbread in separate dishes. Season salads to taste with salt and pepper. Makes 4 servings.

Per serving without cornbread triangles: 404 cal.; 9.1 g protein; 30 g fat; 32 g carbo.; 353 mg sodium; 0 mg chol.

Southwest dressing. Mix 1/2 cup extravirgin olive oil, 6 tablespoons red wine vinegar, 1 teaspoon chili powder, and 1/2 teaspoon each cumin seed and crushed dried hot red chilies. If made ahead, cover and chill up to 3 days.

Toasted cornbread triangles. In a bowl, stir together 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt.

In a small bowl, beat to blend 1 large egg and 3/4 cup buttermilk. Add to dry ingredients and mix until evenly moistened. Pour batter into an oiled 9-inch-square baking pan. Bake in a 350[degrees] oven until firm to touch in the center, about 20 minutes.

Let cool in pan; if made ahead, cover and keep up to 1 day.

Slide a spatula around and under bread to free it from pan. Hold an inverted 12- by 15-inch baking sheet on top of the pan; flip over to release bread onto sheet. Cut bread into 9 equal squares, then cut each square diagonally in half.

Melt 1 tablespoon butter or margarine; brush half of it over cornbread. Broil cornbread about 4 inches from heat until browned, about 2 minutes. With a spatula, turn triangles over and brush with remaining butter. Broil until lightly browned about 2 minutes. Serve hot.

Per piece: 46 cal.; 1.3 g protein; 1.1 g fat; 7.5 g carbo.; 48 mg sodium; 17 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1989
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