Bob Greene's Black Eyed Pea Salad with Turkey Bacon
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.