Black Eyed Pea and Spinach Salad

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.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup  jasmine rice
•  salt, to taste
• 4  slices bacon, cut into 1-inch pieces
• 2 (15 ounce) cans black-eyed peas
• 1⁄2 cup  thinly sliced red onion
• 1⁄2 cup  bottled olive oil and vinegar  salad dressing
• 1⁄2 cup  packed light brown sugar
• 1 (6 ounce) bag spinach
• 1  cup cherry tomatoes, halved

Directions

1. Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
2. Add in the rice; stir.
3. Cover and change heat to low setting.
4. Simmer 15-20 minutes or until done.
5. While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
6. Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
7. Drain the black-eye peas then put them in a mixing bowl.
8. Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
9. Add 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.
10. Let reduce for 4-5 minutes.
11. Pour the dressing over the black-eye peas; toss to coat.
12. Cover and refrigerate until time to serve.
13. Fluff cooked rice and transfer to a serving platter.
14. Spoon the black-eyed pea mixture on top of the rice.
15. Arrange spinach and cherry tomatoes arount the peas/rice.
16. Sprinkle crumbled bacon over the top.