New Year’s Salad

New Year, new salad.  I welcomed 2011 with a tasty meal-sized salad for dinner – one of my favorite things to eat!  In a nod to the incoming year, I decided to use black-eyed peas for the protein component of my salad.  Who else follows the tradition of eating black-eyed peas for luck on New Year’s?  I don’t know where it comes from; all I know is that we always had them at my grandma’s house on New Year’s Day.  And I’ll tell you what – eating a fresh spinach salad with avocado, crunchy peppers, and black-eyed peas makes me feel lucky indeed.  But don’t feel like you need to save this salad for New Year’s Day.  I’ll be eating it all year to keep that New Year’s luck going!

New Year’s Salad

4 cups fresh baby spinach, washed and dried
1 avocado, diced
2 bell peppers, cored and diced
1 can black-eyed peas, rinsed and drained
dressing of your choice (I used Annie’s Organic Goddess, but you can use whatever you like or make your own)

  • Create a bed of spinach by dividing leaves into two bowls.
  • Top spinach with peppers, then avocado, then pile black-eyed peas on top.
  • Dress and serve – that’s it!  Simple for 2011!  Serves 2.

Source: Covered In Flour

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