Smoked Turkey And Black-Eyed Pea Salad

• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 4 tablespoons extra-virgin olive oil
• 1 10 -ounce box frozen black-eyed peas, thawed
• 1/3 cup sliced bread-and-butter pickles, plus 4 tablespoons pickling liquid
• 8 ounces smoked turkey leg or breast, skin removed and meat shredded
• 4 scallions, thinly sliced
• Kosher salt
• Cayenne pepper
• 1 tablespoon Creole or whole-grain mustard
• 1 cup grape tomatoes, halved
• 10 cups torn arugula, escarole and/or romaine
• 2 stalks celery, chopped (with leaves)

1. Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes.
2. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes.
3. Add the turkey and heat through, about 3 more minutes.
4. Remove from the heat and add the scallions, and salt and cayenne to taste.
5. Discard the thyme.
6. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl.
7. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil.
8. Add the tomatoes and toss.
9. Add the arugula, celery and pickles and toss again.
10. Divide among bowls and top with the black-eyed peas and turkey.
11. Per serving: Calories 318; Fat 18 g (Saturated 3 g); Cholesterol 43 mg; Sodium 1,047 mg; Carbohydrate 18 g; Fiber 5 g; Protein 23 g
12. Photograph by Antonis Achilleos

garlic, thyme, extravirgin olive oil, blackeyed peas, bread, turkey, scallions, kosher salt, cayenne pepper, grape tomatoes, torn arugula, stalks celery

Taken from www.foodnetwork.com/recipes/food-network-kitchens/smoked-turkey-and-black-eyed-pea-salad-recipe.html (may not work)