Power Greens Salad with Black Eyed Peas
Ingredients
The salad
-
2
cups
cooked black eyed peas
-
2–3
cups
chopped purple cabbage
-
5
cups
chopped collard greens and/or mustard greens/kale
-
1
to 1 ½
cups shredded carrot
-
½
cup
cooked quinoa (optional)
The dressing
-
1
tbsp
apple cider vinegar
-
2
tbsp
oil
-
½
of a shallot
chopped
-
1
tsp
minced garlic
-
½
tsp
sea salt
-
black
pepper
to taste
-
splash
lemon juice
-
to taste
oil/vinegar
Instructions
- Rinse the chopped greens and cabbage.
- In a medium pan, heat 1 tablespoon of oil, then add shallot, garlic, and cabbage, sautéing for 1-2 minutes.
- Add collard greens, another tablespoon of oil, and sea salt, then cover and cook for 3-4 minutes until greens are wilted.
- Remove from heat and transfer the contents to a large bowl.
- Mix in carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
- Season with additional salt and pepper if desired, then toss together and serve with oil and vinegar.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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