Red Neck Salad

Introduction

History

Red Neck Salad has its roots in Southern cuisine, where it is a popular dish at barbecues and picnics. The combination of corn, black-eyed peas, tomatoes, and onions, all tossed in a zesty Italian dressing, creates a refreshing and satisfying salad that is perfect for any occasion.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to drain the corn and black-eyed peas well before adding them to the salad to prevent excess liquid.

- For added flavor, you can add some chopped fresh herbs, such as parsley or cilantro, to the salad.

- Adjust the amount of dressing to your preference - some people like a lot of dressing, while others prefer a lighter coating.

Serving Suggestions

Red Neck Salad is perfect as a side dish for grilled meats, sandwiches, or as a light lunch on its own.

Cooking Techniques

Red Neck Salad requires no cooking - simply mix the ingredients together and refrigerate for a few hours before serving.

Ingredient Substitutions

You can substitute the Shoe-Peg corn with regular canned corn, and the black-eyed peas with any other type of canned beans.

Make Ahead Tips

Red Neck Salad can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Serve Red Neck Salad in a large bowl or on a platter garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Red Neck Salad pairs well with grilled chicken, burgers, or barbecue ribs.

Storage and Reheating Instructions

Store any leftover Red Neck Salad in an airtight container in the refrigerator for up to 3 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Red Neck Salad contains approximately 250 calories.

Carbohydrates

Each serving of Red Neck Salad contains approximately 30 grams of carbohydrates.

Fats

Each serving of Red Neck Salad contains approximately 10 grams of fat.

Proteins

Each serving of Red Neck Salad contains approximately 5 grams of protein.

Vitamins and minerals

Red Neck Salad is a good source of vitamin C, vitamin A, and fiber.

Alergens

Red Neck Salad may contain allergens such as gluten (from the Italian dressing) and soy (from the corn and peas).

Summary

Red Neck Salad is a nutritious and delicious dish that is high in carbohydrates and fats, but also contains essential vitamins and minerals.

Summary

Red Neck Salad is a simple and flavorful dish that is perfect for any occasion. With its combination of corn, black-eyed peas, tomatoes, and onions tossed in zesty Italian dressing, this salad is sure to be a crowd-pleaser. Enjoy!

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Red Neck Salad. It was a warm summer day, and I was visiting my dear friend, Susie, at her farmhouse in the countryside. As we sat on the porch sipping sweet tea, she mentioned that she had just made a delicious salad for lunch using ingredients she had on hand. Intrigued, I asked her for the recipe, and she was more than happy to share.

Susie explained that Red Neck Salad was a simple yet flavorful dish that her grandmother used to make when she was a child. It was a staple at family gatherings and potlucks, and everyone always raved about how delicious it was. She handed me a tattered old recipe card, yellowed with age and stained with splatters of dressing. As I read through the list of ingredients and instructions, I could almost smell the tangy vinaigrette and crunchy vegetables.

The next day, I decided to try my hand at making Red Neck Salad. I gathered fresh tomatoes, cucumbers, bell peppers, and onions from my garden, along with a bottle of Italian dressing and a can of black-eyed peas. As I chopped and diced the vegetables, I thought about Susie's grandmother and the generations of women who had passed this recipe down through the years.

Once everything was mixed together in a large bowl, I poured the dressing over the top and tossed it all together, making sure each bite was coated in the tangy vinaigrette. I took a bite and was instantly transported back to that warm summer day on Susie's porch. The flavors were bright and fresh, with a hint of sweetness from the peas and a kick of acidity from the dressing.

I brought the salad to a family barbecue that evening, and it was a hit. Everyone asked for the recipe, and I was thrilled to share the story of how I came to discover it. From that day on, Red Neck Salad became a regular dish at our family gatherings, loved by young and old alike.

Over the years, I have made a few tweaks to the original recipe, adding some crumbled bacon for extra flavor and a handful of chopped fresh herbs for a pop of freshness. Each time I make it, I think of Susie and her grandmother, and I am grateful for the gift of this delicious salad.

As I sit here in my cozy kitchen, surrounded by the aroma of fresh herbs and vegetables, I can't help but smile at the memory of that fateful day when I first learned to make Red Neck Salad. It has become a beloved family tradition, passed down from generation to generation, and I am proud to carry on the legacy of this simple yet delicious dish.

Categories

| American Recipes | Black-eyed Pea Recipes | Cathy's Recipes | Corn Recipes | Red Onion Recipes | Salad Recipes |

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