Black-Eyed Pea Spinach Salad

Name: Black-Eyed Pea Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings (3/4 cup each).
Ingredients: 1/4 cup olive oil; 1/4 cup red wine vinegar; 4 teaspoons Dijon mustard; 1 teaspoon salt; 1 teaspoon pepper; 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 3 medium tomatoes, seeded and chopped; 1/2 cup thinly sliced red onion; 1 package (9 ounces) fresh spinach; 1/2 cup chopped pecans, toasted; 6 bacon strips, cooked and crumbled

Black-eyed peas and pecans bring classic spinach salad to the South. Brightly colored and filling, it’s always a hit. —Debbie Ingle, Winfield, Alabama

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 medium tomatoes, seeded and chopped
1/2 cup thinly sliced red onion
1 package (9 ounces) fresh spinach
1/2 cup chopped pecans, toasted
6 bacon strips, cooked and crumbled

Directions

In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving.
Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.