Bob Greene's Black Eyed Pea Salad with Turkey Bacon
- 2 cups canned , no salt added black eyed peas , drained and rinsed
- 1 1/2 cups chopped fresh tomatoes
- 2 1/2 Tbsp. olive oil
- 1/4 cup cider vinegar
- 1/4 tsp. salt
- 8 medium slices turkey bacon
- 12 cups shredded romaine lettuce
- 1/3 cup chopped pecans
Combine black eyed peas, tomatoes, oil, vinegar and salt in a large mixing bowl. Set aside.
Cook bacon in skillet until crispy, about 3 minutes on each side. Remove the bacon from the skillet and let it cool. Once bacon is cool, slice into 1/4-inch pieces and mix into the black eyed peas.
Gently toss lettuce and pecans with the black eyed pea mixture and serve immediately.
From The Best Life Guide to Managing Diabetes and Pre-Diabetes by Bob Greene, John J. Merendino Jr., MD, Janis Jibrin, MS, RD. Copyright 2009 by Bestlife Corporation. Reprinted by permission of Simon & Schuster, Inc.