October 3, 2011

Recipes: Balsalmic & Pesto Black Eyed Salad

This was another one of my spur-of-the-moment lunch creations. I knew I wanted salad, needed protein, didn't feel like meat, and wanted to feel like I just had something delicious and light for lunch.

Excuse the iPhone shot of the salad, as I was nearly halfway through eating it before I realized I forgot to take a picture of it for the recipe. :) Ah, Mommybrain.


1 C. Organic Baby Spinach
1 C. Organic Mixed Greens
Several leaves of fresh organic Basil, sliced
3-4 Organic, multi-colored sweet small peppers, thinly sliced
3-4 Organic Baby Bella Mushrooms, thinly sliced
1-2 Organic green onions, sliced
1/2 C. Organic Black Eyed Peas (unsalted, then sprinkle with a small amount of seasoned sea salt)
1/2 package of Organic Basil Pesto seasoning (I use Simply Organics when no time to make from scratch)
2 Tbsp. Fig Balsamic dressing (or plain balsamic vinegar and a drizzle of grapeseed oil)
1 tsp. balsamic glaze (if you have it, or reduced balsamic vinegar)
1 tsp. grapeseed or coconut oil

Toss spinach and spring mix together in a large bowl, along with the green onions, mushrooms and peppers. Place black eyed peas (well rinsed, then lightly sprinkled with sea salt) in a separate bowl, along with the 1/2 packet of pesto seasoning and 1 tsp. grapeseed oil, and mix together. Drizzle balsamic dressing over salad, then layer with the black eyed peas. Garnish with freshly sliced basil, and enjoy!!!



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