Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted-Red-Pepper Dressing

Name: Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted-Red-Pepper Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 clove garlic, smashed; 0 teaspoons fresh-ground black pepper; 567 grams smoked ham, such as Black Forest, halved lengthwise and cut crosswise into thin strips; 4 liters 1/2 pound mixed salad greens (about; 59 milliliters olive oil; 1 red bell pepper; 1 teaspoons salt

Mixed Greens with Smoked Ham, Black-Eyed Peas, and Roasted-Red-Pepper Dressing might be a good recipe to expand your main course repertoire. This recipe serves 4. One portion of this dish contains approximately 43g of protein, 38g of fat, and a total of 629 calories. This recipe covers 44% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of olive oil, salt, salad greens, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Roast the pepper over a gas flame or grill or broil it, turning with tongs until charred all over, about 10 minutes. When the pepper is cool enough to handle, pull off the skin.

Ingredients you will need

Pepper

Equipment you will use

Grill

Tongs

Remove the stem, seeds, and ribs.

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Seeds

Ribs

Cut the pepper into pieces.

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Pepper

In a blender, combine the roasted pepper, the garlic, vinegar, oil, salt, and black pepper. Puree until smooth.

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Pepper

Vinegar

Garlic

Salt

Cooking Oil

Equipment you will use

Blender

In a large bowl, combine the greens with the ham and black-eyed peas.

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Greens

Peas

Ham

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Bowl

Serve the salad with the dressing spooned over the top.

Variation:: If you'd rather use frozen black-eyed peas, cook them according to the package directions, drain, and let cool before adding them to the salad. Or you could substitute black beans or kidney beans.

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Kidney Beans

Black Beans

Peas

Wine Recommendation: This salad needs a crisp and frankly fruity red to contrast its smoky flavors. Beaujolais, easy to find and easier to drink, is a perfect choice.

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Wine