Ingredients:
3 (15 ounce) cans black-eyed peas, rinsed and drained
1/2 lb cooked ham, diced
3 medium tomatoes, seeded and diced
1/2 cup chopped green onions
1 carrots, chopped
5 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt and pepper
1/4 teaspoon hot pepper sauce
Directions:
In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside.
Add dressing ingredients to a krudit jar with tight fitting lid; shake well.
Pour dressing over salad and toss to coat.
Cover and keep in the refrigerator for at least 2 hours before serving.
Servings: 10
Time preparation: 15 min.
Time total: 15 min.