Wilted Greens And Black-Eyed Pea Salad

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Oxmoor House

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Ingredients

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

Toasted Cornbread

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