BLACK-EYED PEA AND SPINACH SALAD
Provided by Ellie Krieger
Categories side-dish
Time 5h5m
Yield 6 servings (1 serving = 1 1/3 cups)
Number Of Ingredients 13
Steps:
- In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
- Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
- Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
- In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.
Nutrition Facts : Calories 205 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 415 milligrams, Carbohydrate 26 grams, Fiber 5.5 grams, Protein 5 grams
BLACK-EYED PEA SALAD WITH BABY GREENS
Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such as chard and tatsoi, or look for packaged blends (sometimes called spring or Asian mix) in many supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
- When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.
BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
- Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
- In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
- In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.
BABY SPINACH SALAD
Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.
Provided by MellowMel
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the olive oil and the lemon juice.
- Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
- Season the salad with sea salt and freshly ground black pepper.
Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
BLACK-EYED PEAS WITH SPINACH
Provided by Moira Hodgson
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
- Wash the spinach and remove stems. Shred leaves and drain well.
- Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams
SAUSAGE WITH BLACK-EYED PEAS & SPINACH
Add some soul to your menu with our Sausage with Black-Eyed Peas & Spinach recipe. This Sausage with Black-Eyed Peas & Spinach dish is a flavorful combo that's sure to please the palate of everyone at the table.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add kielbasa and onions; cook 6 min., stirring frequently. Spoon into bowl; cover to keep warm.
- Heat remaining oil in same skillet on medium heat. Add garlic, spinach, peas and tomatoes; stir. Cook 3 min. or just until spinach is wilted, stirring occasionally
- Add chili sauce; Worcestershire sauce, crushed pepper and kielbasa mixture; mix well. Cook 3 min. or until heated through, stirring frequently.
- Serve over rice.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 12 g
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