Black-Eyed Pea Salad

• 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

1. Seed and chop tomato; chop bell pepper.
2. Slice 2 green onions and mushrooms and mince garlic.
3. Place tomato, bell pepper, green onions, mushrooms and garlic in a large bowl.
4. Stir in peas and next 3 ingredients.
5. Cover and chill, stirring occasionally, for 8 hours.
6. Drain salad and spoon onto lettuce lined platter.
7. Sprinkle with bacon and 1/3 cup sliced green onions.
8. Yield:
9. 8 servings.

tomato, green bell pepper, green onions, mushrooms, garlic, blackeyed peas, celery, pimento, italian dressing, cabbage, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116635 (may not work)