Black-Eyed Pea and Arugula Salad

Total Time:
40 min
15 min
Inactive Prep:
20 min
5 min
4 servings


  • Citrus Vinaigrette:
  • 2 tablespoons olive oil
  • 2 tablespoons raspberry vinegar
  • 3/4 cup unsweetened orange juice
  • 2 teaspoons grated orange zest
  • 1 1/2 tablespoons finely chopped fresh parsley
  • Salt and pepper
  • SALAD:
    • 2 cups canned black-eyed peas, drained
    • 1 cup low-sodium chicken broth
    • 5 cups arugula
    • 1 cup sliced seedless cucumber
    • 1 small onion, minced
    • 1 Asian pear, cut into large chunks
    • 1/2 cup dried black currants, soaked in brandy
    • 1/2 red bell pepper, seeded and minced
    • 1 pound cooked, peeled and deveined shrimp


    For the vinaigrette: Whisk together the olive oil, vinegar, orange juice, orange zest, parsley and some salt and pepper in a small bowl. Refrigerate until ready to serve.

    For the salad: Simmer the black-eyed peas in the chicken broth for 5 minutes. Drain and let cool to room temperature. In a large bowl, toss together the black-eyed peas, arugula, cucumbers, onions, pear, currants and red peppers. Toss with half of the citrus vinaigrette. In a separate bowl, toss the shrimp with the remaining dressing. Add the shrimp to the salad. Serve immediately.