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Wilted Greens and Black Eyed Pea Salad

Heart.Foods's picture
  Frozen black eyed peas 10 Ounce, thawed (1 Package)
  Torn fresh spinach 4 Cup (64 tbs)
  Torn escarole 4 Cup (64 tbs)
  Sweet red pepper 1 Medium, seeded and cut into 1/4-inch-thick strips
  Vegetable cooking spray 1 Tablespoon
  Low fat low salt ham 6 Ounce, cut into 3/4 inch strips
  Olive oil 2 Teaspoon
  Finely chopped onion 1 1⁄2 Cup (24 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Water 2 Tablespoon
  Toasted cornbread 1

Cook peas according to package directions, omitting salt.
Set aside.
Combine spinach, escarole, and red pepper strips in a large bowl; set aside.
Coat a large nonstick skillet with cooking spray; add ham, and saute over medium heat until browned.
Add ham to spinach mixture.
Add oil to skillet; place over medium heat until hot.
Add onion, and saute until tender.
Stir in vinegar, honey, and water; bring to a boil.
Remove from heat, and pour over spinach mixture.
Add black-eyed peas to spinach mixture; toss lightly.
To serve, place one cornbread rectangle on each of 4 plates.
Spoon one-half of spinach mixture evenly over cornbread rectangles.
Top each serving with a second rectangle, and spoon remaining spinach mixture evenly over cornbread.

Recipe Summary

Difficulty Level: 
Side Dish

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Wilted Greens And Black Eyed Pea Salad Recipe