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Mixed Green Mesclun Salad With Blackeye Pea Vinaigrette

A lovely light salad with simply made, delicious dressing

Eat Your Vegetables Day is June 17 and McCall Farms is celebrating by sharing three delicious farm fresh recipes. From Southern-Style Vegetarian Gumbo to Not Just Chocolate Cupcakes, these recipes are simple, satisfying, and nutritious.

As one of America’s leading producers of canned vegetables and fruit, McCall Farms produce is picked at the peak of ripeness and immediately canned, locking in its flavor and nutrition. Not only do these Eat Your Vegetables Day recipes taste great, but they are packed with nutrients, too.

One of America’s leading producers of farm fresh canned vegetables and fruit, McCall Farms has been cultivating food for more than 177 years. The family-owned and -operated company produces a wide variety of Southern-style products under Margaret Holmes, Glory Foods, Peanut Patch Boiled Peanuts, and Bruce’s Yams, as well as private-label and foodservice products, all of which are sold nationwide. Based in Effingham, South Carolina, McCall Farms products are grown on 2,000 acres of family farmland with an additional 18,000 acres contracted throughout South Carolina, North Carolina, Georgia, and Florida.


  • 1/2 Cup blackeye peas, such as Glory Foods Sensibly Seasoned Blackeye Peas, divided
  • 1 (2 oz.) jar pimentos (do not drain)
  • 1 Teaspoon crushed garlic
  • 1/2 Teaspoon dried mustard
  • 1/4 Cup white balsamic vinegar
  • 1/2 Cup olive oil
  • baby organic greens (enough for 6 servings)
  • blue cheese crumbles for serving
  • croutons for serving


Place 1/4 Glory Foods Sensibly Seasoned Blackeye Peas along with pimentos, garlic, dried mustard, and white balsamic vinegar in a food processor fitted with the metal blade and process until smooth. With motor running, slowly add the olive oil until incorporated.

Transfer dressing to a bowl and stir in the remaining blackeye peas.

In a large salad bowl, toss the organic greens with the blackeye pea dressing.

Serve salad on individual plates, and sprinkle with croutons and blue cheese.