Black-Eyed Pea Salad with Canadian Bacon

Ingredients

• 15 ounce no-salt-added black-eyed peas rinsed drained canned
• 3 ounce canadian bacon 
• 1 large carrots grated
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 
• 2 tablespoons red wine vinegar 
• 1 bunch scallions thinly sliced
• 1 bunch watercress separated trimmed

Equipment

• bowl
• frying pan
• whisk

Directions

1. Spray a large nonstick skillet with canola oil spray and heat over medium-high heat.
2. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
3. Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl.
4. Add the carrots, peas and scallions and toss.
5. Add the watercress and toss again.
6. Transfer to a large platter and top with the bacon.
7. Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams