Black-Eyed Pea Salad - cooking recipe

Ingredients

1 large tomato
1 green bell pepper
2 green onions
6 fresh mushrooms
1 garlic clove
2 16 oz. cans black-eyed peas, rinsed and drained
1 cup diced celery
1 Jar (4 oz.) diced pimento, drained
1 bottle (8 oz.) Italian dressing
Lettuce and red cabbage leaves
2 Tbsp. cooked, drained bacon

Preparation

Seed and chop tomato; chop bell pepper.
Slice 2 green onions and mushrooms and mince garlic.
Place tomato, bell pepper, green onions, mushrooms and garlic in a large bowl.
Stir in peas and next 3 ingredients.
Cover and chill, stirring occasionally, for 8 hours.
Drain salad and spoon onto lettuce lined platter.
Sprinkle with bacon and 1/3 cup sliced green onions.
Yield:
8 servings.