3/4 pound honey turkey ham, cut into 1/4 inch cubes
2 (15-ounce) cans black-eyed peas, rinsed and drained
1/2 cup thinly sliced green onion
2 tablespoons chopped fresh chives
1 tablespoon olive oil
1 tablespoon tarragon vinegar
1/2 teaspoon ground black pepper
1 clove garlic, minced


In a large bowl, combine turkey ham, peas, green onion and chives. In a small bowl whisk together oil, vinegar, pepper and garlic to make vinaigrette. Fold vinaigrette into turkey mixture. Cover and refrigerate at least 2 hours.

Serve over mixed greens as a light lunch or dinner.

Black-Eyed Pea and Turkey Ham Salad
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