1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons
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