Good taste and good fortune—what more could one ask of a New Year’s dish?
Ingredients
| Salad Base | |
| 6 c. red and yellow peppers, cut into rings | |
| ¼ c. fresh spinach leaves | |
| 1 c. tomatoes, coarsely chopped | |
| Dressing | |
| 2 to 4 strips bacon, trimmed of excess fat and cut into ½-inch segments | ¼ c. olive oil |
| ⅓ c. onion, thinly sliced | ½ c. chicken broth |
| 3 Tbsp. vinegar (balsamic, apple cider or red wine) | 1 c. cooked black-eyed peas, drained (and rinsed if canned) |
| ½ tsp. Dijon mustard | Salt and freshly ground pepper to taste |
| 1 Tbsp. honey | |
Preparation
1. Divide spinach leaves evenly among bowls. Add peppers and tomatoes. Set aside.
2. Sauté bacon and onions in skillet over medium heat until bacon is crisp. Deglaze with vinegar, stirring to release drippings from bottom of pan.
3. Add mustard, honey, olive oil and chicken broth. Stir until steaming hot, incorporating any drippings from bottom of pan.
4. Add black-eyed peas. Season to taste with salt.
5. Pour mixture over prepared greens and top with pepper.
Makes 2 main-dish servings or 4 side-dish servings.
Nutritional Information (4 servings): Calories: 330; Fat: 25g; Cholesterol: 15mg; Sodium: 690mg; Total Carbohydrates: 21g; Dietary Fiber: 5g; Sugars: 8g; Protein: 10g.
Don’t miss Michael’s inspiring story about convincing his wife that black-eyed peas are both healthy and delicous.
Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.
