Ingredients

• Canola oil spray
• Three 1-ounce slices Canadian bacon
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1 large carrot, grated
• One 15-ounce can no-salt-added black-eyed peas, rinsed and drained
• 1 bunch scallions, thinly sliced
• 1 bunch watercress, trimmed and separated into sprigs

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Instructions

1. Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
2. Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.