---------- Recipe via Meal-Master (tm) v8.02
       Title: Black-Eyed Peas & Rice Salad
  Categories: Salads, Appetizers, Rice, Vegetarian
       Yield: 8 servings
       3 c  Hot cooked (boiled) rice
   1 1/2 c  Cooked black-eyed peas
       1 tb Dijon-style mustard
       1 ts Salt (or to taste)
            Freshly ground pepper
       3 tb Red wine vinegar
     3/4 c  Extra-virgin olive oil
       1 md Onion, minced
       1 ea Garlic clove, minced
       1 lg Carrot, peeled and grated
     1/4 c  Minced chives or parsley
       1 ea Head of radicchio
            -=OR=- Boston lettuce
            -(for garnish)
   This salad version of the traditional Southern New
   Year’s dish called Hoppin' John can be prepared a day
   ahead and stored in the refrigerator. Allow it to come
   to room temperature before serving.
   Cook the rice and the peas in advance.
   VINAIGRETTE: Whisk the mustard, salt, pepper and
   vinegar until dissolved. Drizzle in the oil while
   whisking. Toss the black-eyed peas and the rice with
   the vinaigrette until everything is nicely coated. Mix
   in the onion, garlic, carrot and chives or parsley.
   Bring to room temperature before serving.
   Serve surrounded with radicchio or lettuce.
   Peter Kump, “Prodigy Guest Chefs Cookbook”  Posted by
   Karen Mintzias From: