by Roger Pierce

Southern Pea Salad

2 cans black eye peas
1 can hominy
1/2 good sized red onion, sliced and cut into about 1" strips
1/2 green pepper, sliced and cut into about 1" strips
1 diced tomato
chopped fresh parsely or cilantro
8 oz bottled italian dressing (fat-free or regular)

Drain and rinse the peas and hominy. Mix everything together well. Chill.

Barley Vinaigrette

1 cup Quaker Scotch Brand Quick Pearled Barley, cooked with 2 cups of water according to package directions.
8 oz mushrooms, sliced
large carrot, sliced using a grater
3 or 4 green onions, thinly sliced in the white part, larger chunks of the green part
1/4 cup vegetable oil (I use olive)
1/3 cup lemon juice
1 tsp garlic powder
1/2 tsp salt
1 heaping tbl mustard (I use Guldens)
1/2 tsp tarragon leaves, crushed
1/4 tsp pepper

Mix well, chill. Can be served on lettuce leaves.

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