Smoked Turkey And Black-Eyed Pea Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Calories
- 318
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 43 milligrams
- Sodium
- 1,047 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 5 grams
- Protein
- 23 grams
- Total: 25 min
- Prep: 13 min
- Cook: 12 min
Ingredients
2 cloves garlic, minced
4 sprigs fresh thyme
4 tablespoons extra-virgin olive oil
1 10-ounce box frozen black-eyed peas, thawed
1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid
8 ounces smoked turkey leg or breast, skin removed and meat shredded
4 scallions, thinly sliced
Kosher salt
Cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 cup grape tomatoes, halved
10 cups torn arugula, escarole and/or romaine
2 stalks celery, chopped (with leaves)
Directions
- Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
- Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.