Rainbow Power Greens Salad with Black Eyed Peas (Vegan, Gluten Free

• Vegan
• Gluten free

• Produce

  • 2 cup Cabbage, purple
  • 1 cup Carrot
  • 5 cups Collard greens and/or mustard greens/kale
  • 1 tsp Garlic
  • 1/2 Shallot

• Condiments

  • 1 Lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 2 tbsp Oil
  • 1 Oil/vinegar

Found on cottercrunch.com

Description

Ingredients

• 2 cups cooked black eyed peas ( or you can cook a whole bag and use part of it for salad. See below for instructions)
• 1 tbsp apple cider vinegar (if cooking peas from scratch)
• 2-3 cup chopped purple cabbage
• 5 cups chopped collard greens and/or mustard greens/kale
• 2 tbsp oil
• 1/2 of a shallot chopped
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1 to 1 1/2 cup shredded carrot
• 1/2 cup cooked quinoa (optional)
• black pepper
• oil/vinegar
• lemon juice

Directions

• If you are going to cook black eyed peas from scratch, see notes.
• Rinse your chopped greens and and cabbage.
• In a medium pan, add 1 tbsp oil, shallot, garlic, and cabbage. Saute for 1-2 minutes on medium heat.
• Next add in your collard green, 1 more tbsp oil, and sea salt. Cover for 3 to 4 minutes on medium heat or until greens are wilted.
• Remove from heat and place all the ingredients from the pan into a large bowl.
• Add in your carrots, cooked quinoa, cooked black eyed peas, and a splash of lemon juice.
• Season with more salt/pepper if desired.
• Toss together and serve with oil/vinegar.