Warm salad of mustard greens and black-eyes peas

2 bacon slices, chopped

12 oz torn mustard greens

1/4 TSP salt

1/4 TSP black pepper

1 TBSP extra-virgin olive oil

1/2 cup chopped green onions

2 TSP caraway seeds

3 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 16oz can black-eyed peas, rinsed and drained.

1/4 cup balsamic vinegar

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP dripping in pan: set bacon aside. Add grenns; cook 4 minutes or until wilted. Combine greens, salt and black pepper in a large bowl, set aside. Add oil to the pan. Stir in onions, caraway seeds, garlic and jalapeno; cook 1 minute. Add peas; cook 1 minute. Stir in vinegar, and bring to a boil. Add pea mixture to green mixture, sprinkle with bacon.

Cooking LIght October 2011

Mexican Chopped Salad with Honey-Lime Dresssing

From SELF, July 2003

Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.