Black Eyed Pea and Spinach Salad

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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