Wilted Greens and Black Eyed Pea Salad
|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)|
Cook peas according to package directions, omitting salt.
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.