Recipe - Black-Eyed Pea And Rice Salad W Roasted Red Pepper Dressi

=== FOR DRESSING ===
1 Jar Roasted red bell peppers
; (7 One half oz)
1 md Garlic clove; coarsely
chopped
2 tablespoon Balsamic vinegar
One fourth cup Extravirgin olive oil
One fourth teaspoon Salt
Freshly ground black pepper
=== FOR SALAD ===
2 cup Cooked white rice
1 cn Blackeyed peas (15 oz);
drained, rinsed
1/3 cup Finely minced cooked smoked
ham or chicken
1 cup Torn arugula leaves

To prepare dressing: Drain peppers; discard liquid. Puree peppers with
garlic in a food processor Add vinegar, olive oil, salt and pepper to
taste; blend well. To prepare salad: Combine rice, blackeyed peas
and ham. Stir in dressing with a spatula. (You can make this several
hours ahead; store in the refrigerator, but return to room
temperature 1 hour before serving.) Just before serving, stir in
arugula. Yields 6 sidedish