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Black-Eyed Pea Salad II

Reviewed: Mar. 23, 2012
This was great. Light and refreshing if eaten immediately. More depth and richness if left to marinade. I used Gulden's mustard (because I love it!), spring onions (since they were growing in my garden and it's spring!), and a red sweet pepper for great color and taste. I didn't have feta, but I don't think it is missing it. I agree that it would be even richer with a reduced balsamic. I could see this also being tasty with some chopped basil, or a little oregano. The spring onion was nice for a crisp, light taste, but I think the red onion would be even better for a more complex taste. I could see myself making this salad a couple times a year.
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