Black-Eyed Pea-and-Seafood Salad

Black-Eyed Pea-and-Seafood Salad
Photo by Howard L. Puckett

Ingredients

  • ½ cup orange juice
  • 3 bacon slices
  • 8 cups thinly sliced mustard greens or romaine lettuce
  • ½ cup chopped tomato
  • 1/3 cup chopped green bell pepper
  • ½ cup fresh lime juice
  • ¾ cup finely chopped celery
  • + 11 more ingredients
    • 1 pound medium deveined peeled shrimp
    • 1/3 cup finely chopped green onions
    • 1 teaspoon vegetable oil
    • ½ pound sea scallops
    • 2 tablespoons chopped pickled pepperoncini peppers
    • ¼ teaspoon dry mustard
    • 2 garlic cloves, crushed
    • 1 ½ teaspoons Spicy Seasoning
    • ¼ teaspoon ground red pepper
    • 2 cups fresh or frozen black-eyed peas, cooked
    • 1/3 cup chopped yellow bell pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl...

View full recipe at My Recipes

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