Greek Blackeyed Pea Salad

Greek Blackeyed Pea Salad served with grilled Italian sausage

1 bunch spinach, washed (1/2 to 3/4 pound)
2 cans black-eyed peas, rinsed and drained
1 package of feta cheese, crumbled
1 cup grape tomatoes, halved
1 can black olives, halved
2 green onions, diced
3 garlic cloves, minced
2 tablespoons olive oil
1 tsp garlic salt
1/2 tsp pepper
Zest and juice of 1 lemon

Tear spinach into smaller pieces, removing large stems as you go. Toss with peas, cheese, tomatoes, olives, onions, and garlic. Whisk together the oil, salt, pepper, and lemon. Dress the salad just before serving.