Black-Eyed Pea and Spinach Salad

Name: Black-Eyed Pea and Spinach Salad
Prep time: 5 h 5 min
Cook time: 5 h 5 min
Total time: 5 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters apple cider vinegar; 946 milliliters baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons; 227 grams dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups); 177 milliliters lowfat buttermilk; 177 milliliters thinly sliced celery (2 stalks); 946 milliliters low-sodium chicken broth or water (if using dried peas); 2 Tbsps chopped fresh chives; 0 teaspoons fresh ground pepper; 0 teaspoons hot sauce (recommended: Tabasco); 3 Tbsps mayonnaise; 237 milliliters 1/4 cup red onion, diced (about; 1 teaspoons salt, plus more; 2 teaspoons spicy brown mustard

Black-Eyed Pean and Spinach Salad might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 6. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 129 calories. From preparation to the plate, this recipe takes roughly 5 hours and 5 minutes. If you have chicken broth, lowfat buttermilk, salt, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight.

Ingredients you will need

Water

Peas

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Broth