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1 hours
Prep: 20 minutes
Cook: 1 hours
182 calories per serving view nutrition facts
4 servings
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| 1 1/2 | cups | black-eyed peas | |
| 1 | quart | ham hock | |
| 4 | slices | bacon | diced |
| 1 | pound | crab meat | |
| 1 | medium | sweet red bell pepper | diced |
| 1 | medium | sweet yellow bell peppers | diced |
| 1 | medium | green bell pepper | diced |
| 1 | large | purple onion | |
| 3 | whole | scallions, spring or green onions | sliced |
| 1 | large | tomato | seeded and diced |
| 1 | teaspoon | thyme | |
| 4 | whole | grapefruit | sectioned |
Place the drained black-eyed peas in a saucepan with the ham hock broth or water, and bring to a boil.
Reduce the heat and simmer until tender, 45 minutes to 1 hour.
Toward the end of the cooking time, taste the peas and season with salt.
Drain and set aside.
In a skillet, cook the bacon over medium-high heat until all the fat is rendered.
Transfer the bacon to a large mixing bowl and add the crabmeat, vegetables, peas, and herbs.
Mix together until thoroughly combined.
Combine the salad with the vinaigrette.
Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter.
Arrange the grapefruit sections around the salad, and garnish the grapefruit sections with the cilantro springs.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 384mg | 16% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 18% |
| Sugars 5.0g | |
| Protein 26.0g | 52% |
| Vitamin A | 37% | Vitamin C | 120% | |
| Calcium | 19% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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