SPECIALS FLYER 11/3/2014
2 C Cooked Black-eyed Peas (rinsed)
2 C Cooked small red beans
2 C Fresh green beans
1C Purple cabbage shredded & rinsed
1 Red bell pepper seeded & diced
1 Yellow bell pepper seeded & diced
2 Tomatoes (diced)
6 oz Kalamata olives (pitted and coarsely chopped)
24 Asparagus stalks
12 oz Appalachian Naturals Honey Balsamic Vinaigrette
12 oz Feta cheese
Prep: Cut a half inch off the bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain.
Combine beans, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours.
When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.