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Black-Eyed Pea-And-Seafood Salad | ||||||||||||||||||||
Course : Seafoods Source: Cooking Light, May 1995, page 65 Serves: 4 |
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Ingredients:
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Preparation / Directions: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; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.
Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.
Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1-1/2 teaspoons bacon. Yield: 4 servings.
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