good salad recipes

Combining two classic soul food staples and a rainbow of fresh layers, this black-eyed peas salad is bursting with flavor and nutrients.

Rainbow Black-Eyed Peas Salad with Fresh Collards

black-eyed peas**

collard greens

red pepper, cored, sliced and chopped into bite-sized pieces

orange pepper, cored, sliced and chopped into bite-sized pieces

yellow pepper, cored, sliced and chopped into bite-sized pieces

cucumber

red onion,

Roma tomatoes (vine or grape tomatoes also work), seeded and chopped into bite-sized pieces

green onions (scallions)

jalapeno peppers, finely diced

oregano

paprika

onion powder

garlic powder

cayenne pepper, optional

Salt and pepper,

olive oil

balsamic vinegar

maple syrup

Dijon-style grainy mustard

basil

As per the recipe, add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.

Prepare the Dressing

Thoroughly rinse the collard greens in warm water, massaging them well as you rinse. Drain the collards in a colander or use a salad spinner if you have one.

In a large bowl, coat the collards with half the dressing and a little sprinkle of sea salt, and then toss and massage them by hand until they start to break down, soften and shrink (about 2-3 minutes). You can wear disposable food prep gloves if you wish, but using your hands is much more efficient.

Cover the bowl of collards, store them in your fridge and let them marinate for 1-2 hours, you can even do this overnight.

Massaging and marinating collards this way softens the greens and reduces their volume in much the same way that cooking them would (see our recipe for more details on how to prepare raw collards for salad making).

Marinate the Greens

If you're building your bowl with dried black-eyed peas (see notes section), start by rinsing them in a colander, discarding any discolored peas or small pebbles present.

Bring a saucepan filled with 6-8 cups of water to a boil and add the black-eyed peas.

Reduce the heat to a simmer and cook the black-eyed peas to al dente. This essentially means cooking them to the point that they're slightly soft and chewy but still firm when you bite into them. Depending on the type of stove you use (gas, electric or induction), this will take about 30-40 minutes (or slightly longer). At the 30-minute mark, taste a bean or two to see if the texture is to your liking and continue to cook as needed.

Transfer the black-eyed peas to a colander to drain, run it under cold water and then transfer them to a bowl.

Season the black-eyed peas with the dried seasonings (except for salt and pepper) and let them chill in the fridge until you're ready to build your bowl.

Cook the Black-Eyed Peas

Combine the black-eyed peas and marinated collards with the chilled mix, add a drizzle of dressing to taste and then stir everything together for a nice, even distribution of colors.

If time isn't an issue, you can let the mixture chill in the fridge for 30 minutes or so before eating or serving it. This gives the flavors time to come together.

When you're ready to eat or serve the salad, stir in the tomatoes, green onions and jalapeño pepper along with more dressing if needed.

Add salt and pepper to taste.

You can enjoy this black-eyed peas salad as a main course, with a meal as a side dish or even as a hearty and savory dip.

Build the Salad

https://thatsaladlady.com/wp-content/uploads/2022/06/That_Salad_Lady_Black_Eyed_Peas_Salad_Recipe_Website.mp4

Loaded with wholesome greens and colorful veggies, this Superfood Salad offers a flavorful, nutrient-rich meal that's quick and easy to make.

Triple Green Superfood Salad with Balsamic Vinaigrette

red leaf lettuce, chopped

arugula

dandelion leaves

grape tomatoes, halved

carrots,

yellow bell pepper

cucumber, thinly sliced

red onion, thinly sliced

feta cheese, crumbled (optional)

croutons (optional, see recipe)

Salt and freshly cracked black pepper,

Dijon-style mustard (grainy

Add all the dressing ingredients to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.

If you don't have a blender or a food processor, simply add all the ingredients to a medium mixing bowl, a dressing shaker or a mason jar and just whisk or shake until everything's well-mixed.

Mix the Dressing

In a large bowl, gently toss the red leaf lettuce, arugula and dandelion leaves together. Add salt and pepper to taste and continue to toss.

Drizzle on dressing to taste and continue to toss the greens.

Scatter the grape tomato halves, carrot slices, red onion, yellow bell pepper and cucumber over the greens.

Add pepper to taste, drizzle on more dressing (if needed), and gently toss the salad to ensure all the ingredients are evenly coated.

If using, sprinkle feta cheese and homemade croutons over the salad. Drizzle with more dressing if desired.

You can add your favorite protein and make this salad a main course or enjoy it as a meal starter or side dish.***

Serve immediately for the freshest flavor.

https://youtu.be/-LTlGXivyeg?feature=shared

Loaded with wholesome greens and colorful veggies, this Superfood Salad offers a flavorful, nutrient-rich meal that&#039;s quick and easy to make.

Building a Triple Green Superfood Salad

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