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    You are in: Home / Recipes / Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette Recipe
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    Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Leslie in Texas's Note:

    This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry bacon in heavy medium skillet until crisp.
    2. 2
      Remove using slotted spoon and drain on paper towels; set aside for garnish.
    3. 3
      Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
    4. 4
      Add garlic and stir 1 minute.
    5. 5
      Add celery seed and dill seed and stir 30 seconds.
    6. 6
      Blend in vinegar and honey and boil 2 minutes, stirring constantly.
    7. 7
      Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
    8. 8
      Pour over black-eyed peas; season to taste with salt and pepper.
    9. 9
      Add red onion slices and toss gently.
    10. 10
      Let stand at room temperature at least 1 hour.
    11. 11
      Arrange escarole on serving platter and mound pea salad over greens.
    12. 12
      Garnish with bacon and parsley and serve.

    Ratings & Reviews:

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    Nutritional Facts for Warm Black-Eyed Peas With Bacon and Red Onion Vinaigrette

    Serving Size: 1 (279 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.3
     
    Calories from Fat 344
    70%
    Total Fat 38.2 g
    58%
    Saturated Fat 7.3 g
    36%
    Cholesterol 15.4 mg
    5%
    Sodium 647.7 mg
    26%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 6.6 g
    26%
    Sugars 3.5 g
    14%
    Protein 10.6 g
    21%

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