Wilted Greens and Black-Eyed Pea Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 17%
  • Fat: 7.9g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 22.3g
  • Carbohydrate: 70.4g
  • Fiber: 0.0g
  • Cholesterol: 22mg
  • Iron: 0.0mg
  • Sodium: 610mg
  • Calcium: 0.0mg

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

Preparation

  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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