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Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
I am outta here in 5 minutes...I gotta swing by the ABC store and then the grocery store..by 6 I shall be sitting out on my deck sippin' on a delicious frosty margarita watching the DH grill out some food
ok..so this salad is really really good...the longer it sits before you eat it, the better!!
Ingredients
1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
2 (15-ounce) cans black-eyed peas, drained
Directions
Combine the first 6 ingredients in a bowl.
In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.
I'll start with the Margarita and then this salad. It looks so good, adding this one to my collection, Thanks.
I like sauerkraut and it's health benefits. Here is a good recipe for the summer. I just made a batch and it's in the fridge.
Sauerkraut Salad:
1 quart Sauerkraut
1 green pepper
1 small Onion
1 cup celery and 1 cup shredded carrots
1 small jar pimentos
1/2 cup sugar
1/2 cup salad oil
1/4 cup vinegar
1/3 cup water
Directions:
Rinse and drain sauerkraut. Chop green pepper, onion and celery. Mix sugar, oil, vinegar and water; stir to dissolve sugar. Add chopped vegetables, sauerkraut and pimentos.
Marinate overnight. Drain before serving.
Note: I tweaked this some, cut down on sugar and oil, added splenda in addition.
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