Black-Eyed Pea and Spinach Salad

Ingredients

  • ½ pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
  • 4 cups low-sodium chicken broth or water (if using dried peas)
  • ¾ cup lowfat buttermilk
  • 3 tablespoons mayonnaise
  • 1 ½ teaspoons spicy brown mustard
  • ¼ cup apple cider vinegar
  • 1/8 teaspoon hot sauce (recommended: Tabasco)
  • + 19 more ingredients
    • ½ teaspoon salt, plus more
    • 1/8 teaspoon fresh ground pepper
    • ¼ cup red onion, diced (about 1 cup)
    • ¾ cup thinly sliced celery (2 stalks)
    • 2 tablespoons chopped fresh chives
    • 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons
    • ½ pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
    • 4 cups low-sodium chicken broth or water (if using dried peas)
    • ¾ cup lowfat buttermilk
    • 3 tablespoons mayonnaise
    • 1 ½ teaspoons spicy brown mustard
    • ¼ cup apple cider vinegar
    • 1/8 teaspoon hot sauce (recommended: Tabasco)
    • ½ teaspoon salt, plus more
    • 1/8 teaspoon fresh ground pepper
    • ¼ cup red onion, diced (about 1 cup)
    • ¾ cup thinly sliced celery (2 stalks)
    • 2 tablespoons chopped fresh chives
    • 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

1. In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly. 2. In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.

View full recipe at SpringPad

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