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Wilted Greens and Black-Eyed Pea Salad

Yield 4 servings.


  • 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

Nutrition 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

How to Make It

  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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