Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea Salad
If you're looking for a tasty summer side dish, then look no further! This Vidalia Onion, Bourbon and Sorghum Vinaigrette with Black Eyed Pea Salad is packed with flavor!
Servings: 4 servings
Calories: 328kcal
Ingredients
For the Vinaigrette
- ¼ cup sorghum room temperature
- 1 cup extra-virgin olive oil
- 1 cup apple cider vinegar
- 1 Tbsp sea salt
- ½ tsp paprika
- ½ tsp hot sauce
- 1 Tbsp grated sweet Vidalia onion
- ¼ cup bourbon
For the Black Eyed Pea Salad
- 1 15.5-oz. can black-eyed peas, rinsed and drained
- 1 large tomato diced
- ⅓ cup roasted red peppers
- 2 green onions chopped
- 1 zucchini sliced and grilled
- 1 yellow squash sliced and grilled
- ½ red onion sliced and grilled
- ¼ cup minced flat leaf parsley
Instructions
For the Vinaigrette
- Using a blender, combine all of the ingredients. Blend on low speed until well mixed.
- Refrigerate leftover dressing in an air-tight container for up to 2 weeks.
For the Black Eyed Pea Salad
- Using a large serving bowl, combine all of the ingredients; toss until well combined.
- Add ⅓ cup of vinaigrette; toss until well coated.
- Serve using a slotted spoon.
Notes
The vinaigrette recipe will produce 2 total cups. ⅓ of a cup will be used for the black eyed pea salad. The remaining vinaigrette can be refrigerated in an air-tight container for up to 2 weeks. (It's delicious on a leafy green salad, too!)
Recipe courtesy of the Vidalia Onion Committee.
Nutrition
Calories: 328kcal | Carbohydrates: 16g | Protein: 3g | Fat: 55g | Saturated Fat: 8g | Sodium: 1930mg | Potassium: 480mg | Fiber: 3g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 2mg
