Hoppin John Salad With Molasses Dressing Recipes

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HOPPIN' JOHN SALAD WITH MOLASSES DRESSING

Categories     Salad     Bean     Vegetable     Side     Picnic     Quick & Easy     High Fiber     New Year's Day     Backyard BBQ     New Year's Eve     Sausage     Pea     Sweet Potato/Yam     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Hoppin' John Salad with Molasses Dressing image

Steps:

  • Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.
  • Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

HOPPIN' JOHN SALAD

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0



Hoppin' John Salad image

Steps:

  • Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery stalks, 4 chopped scallions, 3 tablespoons each olive oil and apple cider vinegar, 2 tablespoons chopped parsley and 3/4 teaspoon kosher salt. Season with hot sauce.

HOPPIN' JOHN SALAD

Southern Living recipe for Hoppin' John Salad from November 2001. I can't believe that this wasn't already on the Zaar, it's delicious & one of my favorites for summertime. The 4 hours "cooking" time is the chilling time.

Provided by Chez Arnow

Categories     Peppers

Time 4h10m

Yield 7 cups, 12-14 serving(s)

Number Of Ingredients 15



Hoppin' John Salad image

Steps:

  • Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
  • Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
  • Add vinegar mixture to bean mixture, tossing to coat.
  • Cover and chill 4 hours.
  • Before serving, stir in bacon.
  • Optional: If desired, garnish with a small additional amount of fresh parsley.

Nutrition Facts : Calories 175.1, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.9, Sodium 686, Carbohydrate 22, Fiber 5.3, Sugar 0.8, Protein 8.2

2 celery ribs
1 yellow bell pepper
1 red bell pepper
1/2 medium onion
4 (15 ounce) cans black-eyed peas, rinsed & drained
2 jalapeno peppers, seeded and diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
4 slices cooked bacon, crumbled

HOPPIN' JOHN'S SOUTHERN POTATO SALAD

Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It's dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 10



Hoppin' John's Southern Potato Salad image

Steps:

  • Cut potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and cook, uncovered, for about 15 minutes, until tender. Drain. Peel if desired, and cut into 1 1/2-inch wedges.
  • In a large serving bowl, mix the potato pieces with the celery, scallions and eggs.
  • In a small bowl, mix the mayonnaise, mustard, pickle cubes and juice; toss with the potatoes. Season to taste with salt and peppers. Sprinkle with chopped herbs and dust with paprika. Serve slightly chilled.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 583 milligrams, Sugar 6 grams, TransFat 0 grams

2 pounds boiling potatoes or new potatoes, scrubbed and unpeeled
1 1/2 cups minced celery
1 cup scallions, cut in thin slices, including some of the green
3 hard-cooked eggs, peeled and chopped
1/2 cup mayonnaise
1 heaping tablespoon prepared mustard
1/2 cup sweet pickles, diced with some juice from the jar
Salt and freshly ground black pepper and cayenne pepper to taste
1 to 2 tablespoons chopped fresh herbs, like parsley and chives
Paprika to taste

ZESTY HOPPIN JOHN SALAD

I created this salad version of Hoppin John by combining a number of ingredients from other Hoppin John recipes and adding cilantro, tomatillos, and lemon juice for a zesty flavor. The salad is just as good without red pepper for those with discerning palates. Also as an alternative, a favorite hot sauce can be substituted for the red pepper with each individual serving. I like to add a dash of Louisiana-style cayenne pepper sauce to mine.

Provided by Mike

Categories     Salad     Beans

Time 1h

Yield 8

Number Of Ingredients 15



Zesty Hoppin John Salad image

Steps:

  • Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 33.1 g, Fat 8.1 g, Fiber 7.9 g, Protein 9.4 g, SaturatedFat 1.3 g, Sodium 511.7 mg, Sugar 6.5 g

3 (15 ounce) cans black-eyed peas, drained
8 stalks celery, cut into 1/4-inch dice
10 roma (plum) tomatoes, cut into 1/4-inch dice
1 cucumber, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
1 orange bell pepper, cut into 1/4-inch dice
2 tomatillos, cut into 1/4-inch dice
¼ cup lemon juice
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon chopped cilantro
½ teaspoon red pepper flakes, or to taste
4 leaves romaine lettuce, or as needed

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