Vibrant Southern salad with black-eyed peas, turkey sausage, fresh vegetables, and tangy mustard-tarragon dressing.
# What You'll Need:
→ Salad
01 - 1 (15 oz) can black-eyed peas, drained and rinsed
02 - 2 fully cooked turkey sausages (about 8 oz total), sliced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup celery, finely chopped
06 - 1/4 cup red onion, finely diced
07 - 2 tbsp fresh tarragon, chopped
08 - 2 cups mixed salad greens
→ Mustard Dressing
09 - 3 tbsp extra virgin olive oil
10 - 1 1/2 tbsp Dijon mustard
11 - 1 tbsp white wine vinegar
12 - 1 tsp honey
13 - 1 clove garlic, minced
14 - 1 tbsp fresh tarragon, chopped
15 - 1/4 tsp salt
16 - 1/4 tsp ground black pepper
# How to make it:
01 - Heat a nonstick skillet over medium heat. Add sliced turkey sausage and sauté for 4 to 5 minutes, turning occasionally until lightly browned. Set aside to cool slightly.
02 - In a large bowl, combine black-eyed peas, cherry tomatoes, red bell pepper, celery, red onion, and 2 tbsp fresh tarragon.
03 - In a small bowl or jar, whisk together olive oil, Dijon mustard, white wine vinegar, honey, minced garlic, 1 tbsp tarragon, salt, and pepper until emulsified.
04 - Add the cooled turkey sausage to the salad bowl. Pour the mustard dressing over the salad and toss gently to combine.
05 - Arrange mixed salad greens on a serving platter or individual plates. Top with the black-eyed pea mixture.
06 - Garnish with extra tarragon if desired. Serve immediately.
