Wednesday, July 2, 2008
How about a summer salad and a little Caviar
This week I made my dh a delicious salad using the olive oil and garlic method outlined in this video. Do watch the garlic if you are not used to it. Dh enjoyed it, but my daughter thought it was "spicy."
As a part of our Independence Day celebration our sister Beth will be making a Guacamole Salad that she saw on Barefoot Contessa this week.
edited to add: The Guacamole Salad was so delicious. It is sure to be a favorite from now on. We would love to hear from you if you try it.
Since we are good 'ole Georgia girls we include this recipe for Georgia Caviar. Great for a summer BBQ.
1 pound dried black-eyed peas, cooked (I used canned) make sure you rinse and drain
2 cups chopped bell pepper (about 2 large)
1 1/2 cups chopped onion (about 1 large)
1 jar pimentos, drained 2 ounce
1/2 tsp. tsp. minced garlic
16 ounce jar of chopped jalapeno peppers
16 ounces zesty Italian dressing
Mix all ingredients. Refrigerate overnight. Serve at room temperature with chips.
Makes approx. 7 cups
Georgia Cooking-Kathy Haynes