Bob Greene's Black Eyed Pea Salad with Turkey Bacon
Recipe courtesy of Bob Greene
February 04, 2010
Servings: Serves 4
- 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
Heat a large heavy-bottomed skillet over medium heat.
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.
Per Serving, about: Calories: 332; Protein: 10g; Carbohydrates: 26g; Dietary Fiber: 9g; Sugars: 7g; Total Fat: 22g; Saturated Fat: 3.4g; Cholesterol: 25mg; Calcium: 178mg; Sodium:504mg
Printed from Oprah.com on December 21, 2013
© 2010 Harpo Productions, Inc. All Rights Reserved.