Black Eyed Pea and Spinach Salad with Creamy Dressing

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This seems like an odd combination but it is packed with flavor and protein. The dressing is creaming and softens the taste of the black-eyed peas.

2 cans black-eyed peas, drained and rinsed (about 3 cups)
1/2 cup tofutti sour cream
3 tablespoons mayonnaise
1-1/2 teaspoons spicy brown mustard (Alternatively, use whole grain mustard or Dijon mustard)
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (like Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/2 red onion, diced
2 stalks celery, sliced
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

For the dressing: Combine tofutti sour cream, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate. 



For the salad: In a salad bowl, combine beans, red onion, and celery. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper, to taste. Serve immediately.

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