Salads Stefano Faita

Black Eyed Pea & Peach Salad

By In The Kitchen With Stefano Faita

Bring this flavourful salad to your next barbecue, brunch or potluck party. If peaches are not in season, substitute with pears, plums or nectarines.


6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste


Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.

Yield: 6 servings.