Recipes Black-Eyed Pea-and-Seafood Salad (Entree, Holidays, Salad)

Number of Servings
    • 3 bacon slices
    • ¾ 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
    • ½ cup orange juice
    • ½ cup fresh lime juice
    • ¼ tsp. dry mustard
    • ¼ tsp. ground red pepper
    • 2 garlic cloves, crushed
    • 2 cups fresh or frozen black-eyed peas, cooked
    • ½ cup chopped tomato
    • 2 tbsp. chopped pickled pepperoncini peppers
    • 1½  tsp. Cajun seasoning
    • 1 lb. medium shrimp, peeled and deveined
    • ½ lb. sea scallops
    • 1 tsp. vegetable oil
    • 8 cups thinly sliced mustard greens or romaine lettuce



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 for 1 minute. Set aside. Combine orange juice, lime juice, mustard, red pepper and garlic in a large bowl and stir well. Add celery mixture, peas, tomato and pickled peppers and toss well. Cover and chill. Sprinkle Cajun Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood and sauté for 3 minutes. Spoon seafood into a bowl, and then cover and chill. Place 2 cups of the greens in each of 4 salad bowls and top with 1 cup of the pea mixture. Arrange one-fourth of the seafood over each salad and sprinkle each with 1½ teaspoons bacon.

Nutrition Information

333 calories; 7.1g fat (19% calories from fat); 38.2g protein; 31.3g carbohydrates; 3.3g fiber; 154g cholesterol; 733mg sodium