Turkey and Black-Eyed Pea Salad

Having a salad for a main course is perfect, especially for spring and summer. Indulge in this Turkey and Black-Eyed Pea Salad from Food Network Magazine. It's rich in lean protein, tryptophan, vitamin C, B vitamins, iron, and fiber.

Smoked Turkey and Black-Eyed Pea Salad



2 cloves garlic, minced



4 sprigs fresh thyme

4 tbsp extra-virgin olive oil

1 10 oz box frozen black-eyed peas, thawed

1/3 cup sliced bread-and-butter pickles, plus 4 tbsp pickling liquid

8 oz smoked skinless turkey leg, shredded

4 scallions, thinly sliced

1 cup grape tomatoes, halved

10 cups torn arugula

2 stalks celery, chopped (with leaves)

1 tbsp Creole or whole-grain mustard

Kosher salt

Cayenne pepper



Sauté garlic thyme in one tbsp olive oil until fragrant. Add black-eyed peas and two tbsp of pickling liquid, cook until tender. Add turkey, cook for three minutes. Remove from heat then discard thyme. Season turkey and peas with salt and cayenne.



For the dressing, whisk mustard with two tbsp pickling liquid. Season with salt and cayenne to taste before whisking in three tbsp olive oil. Toss with arugula, tomatoes, pickles, and celery. Top with peas and turkey.