Wilted Greens and Black-Eyed Pea Salad

Oxmoor House
4 servings.


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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


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.

Created date

August 2009

Nutritional Information

Calories 430
Caloriesfromfat 17 %
Fat 7.9 g
Satfat 2.1 g
Monofat 2.5 g
Polyfat 1.3 g
Protein 22.3 g
Carbohydrate 70.4 g
Fiber 0.0 g
Cholesterol 22 mg
Iron 0.0 mg
Sodium 610 mg
Calcium 0.0 mg