Carolina Black-Eyed Pea Salad

By tjm01

side dish

Ingredients

• Dressing:
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. red-wine vinegar
• 2 tsp. Dijon mustard
• 1 tsp. salt
• 1 tsp. pepper
• Salad:
• 2 cans (15 1/2 oz each); black-eyed peas, rinsed
• 3 ripe tomatoes, cut into chunks
• 1/2 cup thinly sliced red onion
• 1 bag (10 oz) washed spinach, tough stems discarded, leaves chopped
• 4 strips bacon, cooked crisp, then crumbled
• 1/2 cup toasted pecans, coarsely chopped

Details

Servings 8

Preparation

Step 1

Whisk dressing ingredients in large serving bowl. Stir in peas, tomatoes and onion. Cover and refrigerate.
Just before serving, add spinach, toss to mix. Sprinkle with bacon and pecans.