Baby Spinach Salad With Black Eyed Peas Lardons And Pecan Vinaigrette Recipes

BLACK-EYED PEA SALAD WITH BABY GREENS

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.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

BLACK-EYED PEA SPINACH SALAD

Steps:

• 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.

SPINACH SALAD WITH CARAMELIZED PECANS

Steps:

• Melt butter in small frying pan over low heat.
• Add pecans and brown sugar.
• Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
• Spread out on wax paper to cool.
• In bowl toss together spinach, pecans, apple and cheese.
• Add oil and vinegar and toss again until everything is coated.
• Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

BLACK-EYED PEA AND SPINACH SALAD

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.

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS

Steps:

• Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
• Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
• Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.

BABY SPINACH, FRESH PEA AND FETA CHEESE SALAD

Steps:

• You need 2 large handfuls of baby spinach -- check for nasty stalky or wilted bits and then give it a really good wash (nobody likes gritty spinach). Spin dry, and add to a salad bowl with 2 smaller handfuls of fresh peas (unless you are lucky enough to get young peas which are sweet and tender, you should blanch the peas in boiling, unsalted water and leave to cool). Dress the salad at the last minute with olive oil and lemon juice dressing and sprinkle crumbled feta cheese over the top.

SPINACH SALAD WITH PEARS & CANDIED PECANS

Steps:

• In a small heavy skillet, melt butter. Add brown sugar; cook and stir over medium heat until dissolved. Add pecans; cook for 3-5 minutes or until toasted, stirring frequently. Spread onto foil to cool., In a small bowl, whisk the oil, sugar, lemon juice, onion and salt; set aside. Just before serving, in a large salad bowl, combine the spinach, pears, cheese and candied pecans. Drizzle with dressing and toss to coat.

BABY SPINACH SALAD

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.

BLACK EYED PEA AND SPINACH SALAD

Steps:

• Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
• Add in the rice; stir.
• Cover and change heat to low setting.
• Simmer 15-20 minutes or until done.
• While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
• Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
• Drain the black-eye peas then put them in a mixing bowl.
• Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
• Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
• Let reduce for 4-5 minutes.
• Pour the dressing over the black-eye peas; toss to coat.
• Cover and refrigerate until time to serve.
• Fluff cooked rice and transfer to a serving platter.
• Spoon the black-eyed pea mixture on top of the rice.
• Arrange spinach and cherry tomatoes arount the peas/rice.
• Sprinkle crumbled bacon over the top.

BLACK-EYED PEAS WITH SPINACH

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.