Pea Shoot And Spinach Salad With Bacon And Shiitakes Recipes

BLACK EYED PEA AND SPINACH SALAD

Steps:

• 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.