Baby Spinach And Mint Salad With Black Eyed Peas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK-EYED PEA AND SPINACH SALAD



Black-Eyed Pea and Spinach Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 5h5m

Yield 6 servings (1 serving = 1 1/3 cups)

Number Of Ingredients 13

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

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.

Nutrition Facts : Calories 205 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 415 milligrams, Carbohydrate 26 grams, Fiber 5.5 grams, Protein 5 grams

BLACK EYED PEA AND SPINACH SALAD



Black Eyed Pea and Spinach Salad image

This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.

Provided by ratherbeswimmin

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup jasmine rice
salt, to taste
4 slices bacon, cut into 1-inch pieces
2 (15 ounce) cans black-eyed peas
1/2 cup thinly sliced red onion
1/2 cup bottled olive oil and vinegar salad dressing
1/2 cup packed light brown sugar
1 (6 ounce) bag spinach
1 cup cherry tomatoes, halved

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.

Nutrition Facts : Calories 411.5, Fat 9.9, SaturatedFat 3.1, Cholesterol 22.4, Sodium 739.1, Carbohydrate 69, Fiber 6.7, Sugar 20.9, Protein 12.6

BLACK-EYED PEAS WITH SPINACH



Black-Eyed Peas With Spinach image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach
1 large onion, finely chopped
1 clove garlic, minced
5 tablespoons olive oil

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.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams

SPINACH AND PEAS



Spinach and Peas image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

Coarse salt
1 pound (about 1 cup) English peas, shelled
1 pound baby spinach, trimmed and well washed
2 tablespoons extra-virgin olive oil
2 large shallots, thinly sliced
Freshly ground pepper

Steps:

  • Prepare an ice water bath; set aside. Line a baking sheet with a cooling rack; set aside.
  • Bring a large pot of water to a boil. Add a generous amount of salt and the peas. Cook until bright green, 3 to 4 minutes. Using a slotted spoon, transfer to ice water bath to stop the peas from cooking. Drain, shaking off excess liquid; set aside. Add the spinach to the boiling water and cook, just until wilted, about 1 minute. Drain, squeezing out excess moisture, and transfer to wire rack to dry.
  • Heat the oil in a large skillet over high heat. Add the shallots and cook, stirring frequently, until translucent, but not brown, about 2 minutes. Stir in peas, and cook 1 minute. Add the spinach, tossing to combine, and heat through, 1 to 2 minutes more. Season with salt and pepper. Serve immediately.

BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE



Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup black eyed peas, soaked in cold water overnight
Chicken stock or water, to cover
1/2 medium white onion, halved
1 bay leaf
1/4 teaspoon black peppercorns
1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")
1 tablespoon chopped shallots
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup canola oil
1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup
1/4 cup pecan oil or other nut oil
1 pound baby spinach, washed and dried

Steps:

  • In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
  • Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
  • In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
  • In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS



Baby Spinach and Mint Salad with Black-Eyed Peas image

Categories     Salad     Bean     Side     Low Fat     Quick & Easy     Orange     Mint     Spice     Spinach     Fall     Healthy     Honey     Simmer     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 ounces baby spinach
1 cup loosely packed fresh mint, stems removed
Special Equipment
an electric coffee/spice grinder

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.

More about "baby spinach and mint salad with black eyed peas recipes"

BLACK-EYED PEA SALAD WITH SPINACH, LEEKS, AND …
Ingredients. 2 cups dried black-eyed peas picked over for debris and rinsed. 2 leeks trimmed. ²⁄³ cup (160 ml) extra-virgin Greek olive oil. Salt. 2 tablespoons Greek balsamic vinegar. 1 pound (450 g) spinach, trimmed. 2 garlic cloves …
From dianekochilas.com


PEA, MINT & SPINACH SALAD - TASTE.COM.AU
Ingredients (12) 400g frozen peas. 200g sugar snap peas. 200g snow peas. 150g baby spinach leaves. 1 bunch mint, leaves picked. 1 red onion, thinly sliced. Dressing. 1 tbsp olive oil.
From taste.com.au


BLACK EYED PEA & PEACH SALAD - TLN
Bring this flavourful salad to your next barbecue, brunch or potluck party. If peaches are not in season, substitute with pears, plums or nectarines. INGREDIENTS. 6 large handfuls baby …
From tln.ca


BLUE ZONES KITCHEN BLACK EYED PEA SALAD WITH MINT
Jul 20, 2020 Blue Zones Kitchen Black Eyed Pea Salad with Mint & Onions Ingredients 1 pound black-eyed peas (or four 15-ounce cans, drained) - pinto & white beans work well too
From janinesrecipes.com


MEDITERRANEAN BLACK EYED PEA SALAD RECIPE
Jan 8, 2021 Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next …
From themediterraneandish.com


BLACK-EYED PEA SALAD WITH MINT AND ONIONS - FAMILY EATS
1 cup mint, chopped. 1/2 red onion, chopped. 1 cup greens, such as spinach, baby kale, or sweet dandelion, chopped. 1/4 cup extra-virgin olive oil. salt and pepper, optional. dill, optional for garnish. If using dried black-eyed peas, cook …
From familyeats.net


BLACK-EYED PEA SALAD RECIPE - SIMPLY RECIPES
Sep 25, 2023 Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.
From simplyrecipes.com


PEA, MINT AND SPINACH SALAD - RECIPES - DELICIOUS.COM.AU
Oct 2, 2015 Whisk dressing ingredients together in a bowl, then toss with peas, spinach, mint and onion when ready to serve.
From delicious.com.au


BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS
Baby Spinach And Mint Salad With Black-eyed Peas With Black-eyed Peas, Water, Salt, Fennel Seeds, Cayenne, Black Pepper, Fresh Orange Juice, Fresh Lemon Juice, Low-sodium …
From yummly.com


BLACK-EYED PEA SALAD WITH MINT AND ONIONS - DAN BUETTNER
1 pound black-eyed peas (or four 15-ounce cans, drained) 3 green onions, tops removed and coarsely chopped. 1 carrot, peeled and grated. 3 tablespoons red wine vinegar 1 cup mint, …
From danbuettner.com


BLACK-EYED PEA AND SPINACH SALAD : RECIPES - COOKING …
Black-Eyed Pea and Spinach Salad. 0 Reviews. Level: Easy. Total: 5 hr 5 min. Prep: 15 min. Inactive: 4 hr. Cook: 50 min. Yield: 6 servings (1 serving = 1 1/3 cups) Nutrition Info. Share This Recipe. Ingredients. 1/2 pound dried black …
From cookingchanneltv.com


FRESH PEA, MINT AND FETA SALAD | WOMEN'S WEEKLY FOOD
Jul 29, 2014 Ingredients. 2 cup (320g) peas, freshly shelled. 120 gram baby spinach leaves, washed. 125 gram feta cheese, crumbled. 1/4 cup mint leaves, finely shredded. extra virgin olive oil, to serve. lemon juice, to serve. cracked …
From womensweeklyfood.com.au


LEMONY BLACK-EYED PEA SALAD - EMERILS.COM
Ingredients. 2 tablespoons olive oil. 2 tablespoons minced shallots. 1 tablespoon minced garlic. 5 ounces baby spinach, stems trimmed. 4 ounces baby cherry tomatoes, halved. Salt and pepper to taste. 3 cups cooked black-eyed peas. 4 …
From emerils.com


DENSE BEAN SALAD 101 - HOW TO CREATE YOUR OWN DENSE BEAN …
2 days ago Recommendation: Use 1 cup of cooked or canned beans as the base of your salad. This is typically enough for 2 servings. Feel free to mix different types of beans for added …
From thegraciouspantry.com


BLACK-EYED PEA AND SPINACH SALAD RECIPE | FOOD NETWORK UK
This mouth-watering recipe is ready in just 1 hour and 5 minutes and the ingredients detailed below can serve up to 6 people.
From foodnetwork.co.uk


DIWALI RECIPES | ALL RECIPES | NIK SHARMA COOKS
Oct 24, 2024 Aloo gobi remains one of the most popular vegetable recipes in Indian kitchens. The tender texture of potatoes and cauliflower is achieved via braising with tomatoes and a …
From niksharmacooks.com


Related Search