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