Wilted Greens and Black-Eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (10-ounce) package frozen black-eyed peas, thawed |
4 cups torn fresh spinach |
4 cups torn escarole |
1 medium-size sweet red pepper, seeded and cut into 1/4-inch-thick strips |
vegetable cooking spray |
6 ounces reduced-fat, low-salt ham, cut into 3/4-inch strips |
2 teaspoons olive oil |
1 1/2 cups finely chopped onion |
1/4 cup balsamic vinegar |
2 tablespoons honey |
2 tablespoons water |
toasted cornbread |
Directions:
1. Cook peas according to package directions, omitting salt. Set aside.
2. Combine spinach, escarole, and red pepper strips in a large bowl; set aside.
3. Coat a large nonstick skillet with cooking spray; add ham, and saute over medium heat until browned. Add ham to spinach mixture.
4. 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.
5. 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.
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