Turkey with Black-eyed Pea Salad

Turkey is low in fat and high in protein, so these recipes are delicious and nutritious! The salad recipe below is the perfect antidote to post-Thanksgiving bloat.

Serves 4


  • 1 cup turkey, dark meat shredded
  • 1 1/4 cup black-eyed peas, cooked
  • 10 cups arugula or mixed greens
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 4 tbsp extra virgin olive oil
  • 1/3 cup pickles, sliced
  • 4 tbsp pickle juice
  • 4 each scallions, thinly sliced
  • 1 tbsp whole grain mustard
  • 1 cup grape tomatoes, halved
  • 2 stalks celery, chopped
  • Kosher salt
  • Cayenne pepper


  1. Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickle juice and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes.
  2. Remove from heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
  3. Meanwhile, whisk the mustard and the remaining 2 tablespoons pickle juice in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil.
  4. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Top with the black-eyed peas and turkey.