Mixed Field Pea Salad

Recipe from


Ingredients

1/3 cup red wine vinegar
3 tablespoons sugar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/2 small purple onion, diced
2/3 cup olive oil
6 cups assorted field peas, cooked and drained

Preparation

Whisk together first 6 ingredients; gradually whisk in oil. Toss with peas; cover and chill 8 hours.

Note:

December 2000
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