This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.
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- 1Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
- 2Add in the rice; stir.
- 3Cover and change heat to low setting.
- 4Simmer 15-20 minutes or until done.
- 5While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
- 6Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
- 7Drain the black-eye peas then put them in a mixing bowl.
- 8Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
- 9Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
- 10Let reduce for 4-5 minutes.
- 11Pour the dressing over the black-eye peas; toss to coat.
- 12Cover and refrigerate until time to serve.
- 13Fluff cooked rice and transfer to a serving platter.
- 14Spoon the black-eyed pea mixture on top of the rice.
- 15Arrange spinach and cherry tomatoes arount the peas/rice.
- 16Sprinkle crumbled bacon over the top.
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Nutritional Facts for Black Eyed Pea and Spinach Salad
Serving Size: 1 (284 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 411.5
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 3.1 g
- Cholesterol 22.3 mg
- Sodium 739.1 mg
- Total Carbohydrate 68.9 g
- Dietary Fiber 6.6 g
- Sugars 20.9 g
- Protein 12.6 g