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Black-Eyed Pea Spinach Salad

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.
Nutrition Facts
3/4 cup: 121 calories, 7g fat (1g saturated fat), 3mg cholesterol, 356mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 5g protein.

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