Wilted Greens And Black-Eyed Pea Salad

• 1 (10-ounce) package frozen black-eyed peas, thawed
• 4 cups torn fresh spinach
• 4 cups torn escarole
• 1 medium-size sweet red pepper, seeded and cut into 1/4-inch-thick strips
• Vegetable cooking spray
• 6 ounces reduced-fat, low-salt ham, cut into 3/4-inch strips
• 2 teaspoons olive oil
• 1 1/2 cups finely chopped onion
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons water

1. Cook peas according to package directions, omitting salt. Set aside.
2. Combine spinach, escarole, and red pepper strips in a large bowl; set aside.
3. Coat a large nonstick skillet with cooking spray; add ham, and saute over medium heat until browned. Add ham to spinach mixture.
4. Add oil to skillet; place over medium heat until hot. Add onion, and saute until tender. Stir in vinegar, honey, and water; bring to a boil. Remove from heat, and pour over spinach mixture. Add black-eyed peas to spinach mixture; toss lightly.
5. To serve, place one cornbread rectangle on each of 4 plates. Spoon one-half of spinach mixture evenly over cornbread rectangles. Top each serving with a second rectangle, and spoon remaining spinach mixture evenly over cornbread.

blackeyed peas, fresh spinach, torn escarole, sweet red pepper, vegetable cooking spray, salt, olive oil, onion, balsamic vinegar, honey, water

Taken from www.myrecipes.com/recipe/wilted-greens-black-eyed-pea-salad (may not work)