This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing
Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste
PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.
2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.
3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.
[recipe courtesy of: cba.ca and Stefano Faita]
