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Linda Martin’s “Eyes of Texas” Salad

Serves: 5
Total Calories: 502

Ingredients

1 1/2 cups black-eyed peas, drained
1 cup chicken, boned and chopped
1/4 cup chopped celery
1/2 teaspoon salt
1 cup cooked rice
1/4 cup chopped onion
1/4 cup mayonnaise
1 teaspoon pepper
dash of hot sauce
------------------------------
Topping:
1 avocado, mashed
1/2 cup sour cream
1 teaspoon garlic salt
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon lemon juice

Directions:

Blend the ingredients and pack in mold. Let set for 1/2 hour. Ice with Topping.


Nutritional Facts:

Serves: 5
Total Calories: 502
Calories from Fat: 287

This Linda Martin’s “Eyes of Texas” Salad recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Chop Chop Salad
New Mexico Burning Salad
Spinach Salad with Mango Chutney Dressing
Spinach Salad with Bacon Dressing
Mexican Cole Slaw
Copper Pennies
24-Hour Vegetable Salad
Squash Salad
Broccoli Salad Supreme
Texas Tabbouleh
Colorful Black Bean Salad
Linda Martin’s “Eyes of Texas” Salad
Fantastic Cold Green Bean Salad
Tiny Green Beans and Baby Red Potatoes in Salsa Vinaigrette
Cynthia’s Jalapeño Potato Salad
Right-in-the-Skillet Potato Salad
A Truly Different Chicken Salad
Grilled Chicken with Macadamia Nuts
My Favorite Chicken Salad
Shrimp Filled Avocado Shells
Shrimp and Napa Cabbage Salad with Roasted Peanuts
Tossed Fajita Salad
Margarita Chicken Pasta Salad
Fresh Fruit Salad with Spicy Avocado Dressing
Alligator Pear Salad
Sedona Christmas Salad
Apple Salad
Andre’s Lime Salad
Gazpacho Salad
Molded Gazpacho Salad with Avocado Cream
Creamy Gazpacho Salad
Dijon Vinaigrette


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