3/4 cup yellow, orange or red bell pepper, chopped
2 green onions, chopped
1 shallot, chopped
1/4 cup + 1 tablespoon olive oil
1/4 teaspoon red chili flakes, or to taste
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste
Tools
Cutting board
Knife
Large bowl
Whisk
Method
Combine kale, spinach, black eyed peas, peppers and green onions in a bowl.
In a small skillet heat one tablespoon of the olive oil and saute the shallot over low heat until caramelized. Add the red chile flakes and continue to cook for a few seconds. Remove from heat and add the remaining oil, cider vinegar, and dijon mustard and whisk or stir to combine.
Toss the salad with dressing, season with salt and pepper, and serve.