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Mixed Baby Greens with Blackeyed Pea Salsa Fresca
By Chef Tom Fraker

Mixed Baby Greens with Blackeyed Pea Salsa Fresca


1 Blackeyed Peas (Melissa's Black-eyed Peas-- 11 ounce tub) cooked
2 cups Melissa’s Roma Tomatoes diced small
1/2 Red Onion (medium) diced small
1 Pepper (Green Jalapeno Pepper) diced small
1 Pepper (Red Fresno Pepper) diced small
1 meyer lemon - juice
3 Key Limes (Melissa's Key Limes) juiced
1/2 bunch cilantro - chopped To Your Taste
Organic Grinders Garlic Herb with Sea Salt Organic
Grinders Rainbow Peppercorns
6 cups Mixed Baby Greens
1/4 cup Italian Dressing


In a large mixing bowl, combine the first ten ingredients and gently mix to incorporate.

In a separate mixing bowl, toss the greens with the Italian dressing.

Adjust the seasonings.

To serve, plate the greens and top with the salsa.

Makes 6 servings.


This is a great salad for a Cinco de Mayo BBQ