Black Eyed Pea And Spinach Salad

1. 1

   Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.

2. 2

   Add in the rice; stir.

3. 3

   Cover and change heat to low setting.

4. 4

   Simmer 15-20 minutes or until done.

5. 5

   While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.

6. 6

   Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.

7. 7

   Drain the black-eye peas then put them in a mixing bowl.

8. 8

   Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.

9. 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. 10

    Let reduce for 4-5 minutes.

11. 11

    Pour the dressing over the black-eye peas; toss to coat.

12. 12

    Cover and refrigerate until time to serve.

13. 13

    Fluff cooked rice and transfer to a serving platter.

14. 14

    Spoon the black-eyed pea mixture on top of the rice.

15. 15

    Arrange spinach and cherry tomatoes arount the peas/rice.

16. 16

    Sprinkle crumbled bacon over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.