Black-Eyed Pea-and-Seafood Salad

Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.

Yield: 4 servings

Ingredients

• 3  bacon slices
• 3/4  cup  finely chopped celery
• 1/3  cup  chopped green bell pepper
• 1/3  cup  chopped yellow bell pepper
• 1/3  cup  finely chopped green onions
• 1/2  cup  orange juice
• 1/2  cup  fresh lime juice
• 1/4  teaspoon  dry mustard
• 1/4  teaspoon  ground red pepper
• 2  garlic cloves, crushed
• 2  cups  fresh or frozen black-eyed peas, cooked
• 1/2  cup  chopped tomato
• 2  tablespoons  chopped pickled pepperoncini peppers
• 1 1/2  teaspoons  Spicy Seasoning
• 1  pound  medium deveined peeled shrimp
• 1/2  pound  sea scallops
• 1  teaspoon  vegetable oil
• 8  cups  thinly sliced mustard greens or romaine lettuce

Preparation

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.

Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.

Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.

Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.

Nutritional Information

Calories:

333 (19% from fat)

Fat:

7.1g (sat 1.7g,mono 1.8g,poly 2.5g)

Protein:

38.2g

Carbohydrate:

31.1g

Fiber:

3.3g

Cholesterol:

154mg

Iron:

5.1mg

Sodium:

733mg

Calcium:

171mg