BLACK-EYED PEA SPINACH SALAD

Black-Eyed Pea Spinach Salad image

Black-eyed peas and pecans bring classic spinach salad to the South. Brightly colored and filling, it's always a hit. -Debbie Ingle, Winfield, Alabama

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 medium tomatoes, seeded and chopped
1/2 cup thinly sliced red onion
1 package (9 ounces) fresh spinach
1/2 cup chopped pecans, toasted
6 bacon strips, cooked and crumbled

Steps:

In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving., Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.

Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.