Yes… I know it’s not January 1st and it is definitely not cold outside here in Georgia. In fact, just last week we had temps over 100 degrees for several days in a row. We are full into summer here and I am reminded every time I go outside in this humid heat that it is July. Still, I couldn’t resist re-posting this fabulous salad. It’s delicious, clean and nutritional….any time of year.
The reason this recipe is called “New Year’s Day Salad is due to Southern folklore. You know…. “Eat your greens and black-eyed peas on New Year’s Day for prosperity and good luck in the coming year.” Collards and black-eyed peas are eaten all through the South on New Year’s Day, but who says we can’t enjoy them all year round?
I had not heard of this salad until about two years ago. I was on one of my many trips to Earth Fare when I saw this salad in the deli case. I bought a container and absolutely fell in love with it. I thought to myself, “I can make this!” Although Earth Fare’s version of this salad was not terribly unhealthy….I wanted to make sure to omit the sugar and any unhealthy oils. The collard greens are loaded with nutrition as well as the black-eyed peas and peppers.
This salad will be perfect for a summer lunch, a light dinner or as a side salad at a summer bar-b-cue. Of course, it’ll be great on New Year’s Day too, but no sense in limiting yourself with collards and black-eyed peas to once a year. Increase your prosperity and good luck even more and give this salad a try…. right smack dab in the middle of July.
|New Year's Day Salad....Traditional Southern, Clean and Healthy|| |
- 1 Tbsp. of organic cold pressed extra virgin olive oil
- 1 large bunch of fresh organic collards (Or, to save time you may buy a bag of pre-cut, pre-washed collards)
- 1 medium organic Vidalia onion, chopped
- 3-4 cloves of garlic, crushed
- ½ cup of fire-roasted red peppers, chopped
- 1 can of organic black eyed peas, drained and rinsed (I use Eden Organic brand)
- 2-3 Tbsp. of sweet pickles (low in sugar)
- ¼ cup of organic cold pressed extra virgin olive oil
- 3 Tbsp. of red wine vinegar
- ½ tsp. of Dijon mustard
- 1 tsp. of crushed red pepper
- Sea salt and cracked black pepper to taste (I use a generous pinch of each)
- Wash and remove all of the tough stems from the collard leaves and chop coarsely.
- Place collards in a large stock pot filled about half full of water and a ½ tsp. of salt.
- Bring collards and water to a boil over medium to high heat. Allow to boil for approximately 5-10 minutes. The collards will cook down. Do not overcook, as the collards should be a bit crisp for this recipe.
- While collards are boiling, heat 1 Tbsp. of olive oil in a small skillet over medium to high heat. Add chopped onions and garlic and sauté until softened, approximately 5-7 minutes, remove from heat and set aside.
- Once collards are done, drain well and place into a large mixing bowl. Add sautéed onions and garlic, black-eyed peas, roasted red peppers and sweet pickles. Toss all ingredients until well incorporated.
- In a small bowl, whisk together ¼ cup of olive oil, the red wine vinegar, Dijon mustard, crushed red pepper and salt and pepper.
- Pour dressing over salad and toss well to coat all ingredients.
- Place in the refrigerator to chill slightly before serving.