Black-Eyed Pea-and-Seafood Salad

Black-Eyed Pea-and-Seafood Salad Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 19 %
Fat 7.1 g
Satfat 1.7 g
Monofat 1.8 g
Polyfat 2.5 g
Protein 38.2 g
Carbohydrate 31.1 g
Fiber 3.3 g
Cholesterol 154 mg
Iron 5.1 mg
Sodium 733 mg
Calcium 171 mg

Ingredients

3 bacon slices
3/4 cup finely chopped celery
1/3 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup finely chopped green onions
1/2 cup orange juice
1/2 cup fresh lime juice
1/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
2 cups fresh or frozen black-eyed peas, cooked
1/2 cup chopped tomato
2 tablespoons chopped pickled pepperoncini peppers
1 1/2 teaspoons Spicy Seasoning
1 pound medium deveined peeled shrimp
1/2 pound sea scallops
1 teaspoon vegetable oil
8 cups thinly sliced mustard greens or romaine lettuce

Preparation

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.

Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.

Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.

Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.