Best Black Eyed Pea And Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK-EYED PEA AND SPINACH SALAD



Black-Eyed Pea and Spinach Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 5h5m

Yield 6 servings (1 serving = 1 1/3 cups)

Number Of Ingredients 13

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

Steps:

  • In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
  • Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
  • Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
  • In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Nutrition Facts : Calories 205 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 415 milligrams, Carbohydrate 26 grams, Fiber 5.5 grams, Protein 5 grams

BLACK EYED PEA AND SPINACH SALAD



Black Eyed Pea and Spinach Salad image

This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.

Provided by ratherbeswimmin

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup jasmine rice
salt, to taste
4 slices bacon, cut into 1-inch pieces
2 (15 ounce) cans black-eyed peas
1/2 cup thinly sliced red onion
1/2 cup bottled olive oil and vinegar salad dressing
1/2 cup packed light brown sugar
1 (6 ounce) bag spinach
1 cup cherry tomatoes, halved

Steps:

  • Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
  • Add in the rice; stir.
  • Cover and change heat to low setting.
  • Simmer 15-20 minutes or until done.
  • While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
  • Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
  • Drain the black-eye peas then put them in a mixing bowl.
  • Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
  • Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
  • Let reduce for 4-5 minutes.
  • Pour the dressing over the black-eye peas; toss to coat.
  • Cover and refrigerate until time to serve.
  • Fluff cooked rice and transfer to a serving platter.
  • Spoon the black-eyed pea mixture on top of the rice.
  • Arrange spinach and cherry tomatoes arount the peas/rice.
  • Sprinkle crumbled bacon over the top.

Nutrition Facts : Calories 411.5, Fat 9.9, SaturatedFat 3.1, Cholesterol 22.4, Sodium 739.1, Carbohydrate 69, Fiber 6.7, Sugar 20.9, Protein 12.6

Related Topics