"This spinach salad with black-eyed peas is a twist on one of my favorite culinary traditions: serving beans and greens on New Year's Day. Greens represent paper money and beans symbolize coins. Here I present these ingredients in salad form, which is a great delivery system for hot bacon dressing." — Chef John
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sliced bacon, cut crosswise into 1/2-inch strips
apple cider vinegar
1 1/2 tablespoons
salt and ground black pepper to taste
baby spinach leaves
1 (15 ounce) can
black-eyed peas, rinsed and drained
white button mushrooms, thinly sliced
sliced cherry tomatoes
I used green onions, no veggie oil, no peas or mushrooms. I added hard boiled eggs to the spinach. Everyone loved it. The recipe Makes about six hearty servings. The sugar could be adjusted downward perhaps. Really loved it!
Gawd, I loved this Chef John! I've made hot bacon dressing for years, but yours is the best!
This was my first foray into warm bacon dressing! So good! I don't even care for black-eyed peas but they were great in this dish.
Loved this recipe. I added hard-boiled eggs instead of black-eyed peas. This was wonderful. You can't go wrong with Chef John's recipes. I love just about everything he makes.
I did not cook the onion and used a sweet Vidalia onion - perfect dressing - tastes like the one my grandmother made!
I substituted red wine vinager for the rice, and left off the sugar (dietary restriction) but divine and satisfying meal. Would be nice for a small dinner party.
excellent, will use less sugar next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Salad with Hot Bacon Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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