Wilted Greens and Black-Eyed Pea Salad

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.