Kale and Black Eyed Pea Salad

Kale and Black Eyed Pea Salad

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • 1 cup cooked black eyed peas
  • 1 cup kale, finely chopped
  • 1 cup spinach, chopped
  • 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

  1. Combine kale, spinach, black eyed peas, peppers and green onions in a bowl.
  2. 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.
  3. Toss the salad with dressing, season with salt and pepper, and serve.