Summer Hoppin' John Salad

Southern Living
A New Year's tradition, Hoppin' John is usually served hot, but this cool salad is perfect for a summer picnic or lunch, or as a side salad for grilled meats. Feel free to sub your favorite cooked whole grain instead of rice.
Makes 6 servings


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1 medium-size sweet onion, cut into 1/2-inch slices
1 tablespoon olive oil
1 pound heirloom tomatoes, cut into wedges
2 cups loosely packed mixed salad greens
3/4 cup chopped assorted fresh herbs (such as flat-leaf parsley, chives, dill, and basil)
1 1/2 cups cooked basmati rice, cooled


Hands-on: 30 Minutes
Total: 3 Hours, 45 Minutes

1. Brush onion slices with olive oil; cook in a hot grill pan over medium-high heat about 5 minutes on each side or until grill marks appear. Coarsely chop onion.

2. Toss together peas, chopped onion, and 3 Tbsp. Apple Cider Vinaigrette in a medium bowl. Gently toss together tomatoes, next 2 ingredients, and 3 Tbsp. Apple Cider Vinaigrette in another bowl.

3. Spoon rice onto a serving platter; top with tomato mixture and pea mixture. Serve with remaining vinaigrette.

Created date

June 2014