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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.

Robb Walsh
Recipe by Cooking Light May 1995


Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

333 calories; calories from fat 19%; fat 7.1g; saturated fat 1.7g; mono fat 1.8g; poly fat 2.5g; protein 38.2g; carbohydrates 31.1g; fiber 3.3g; cholesterol 154mg; iron 5.1mg; sodium 733mg; calcium 171mg.