Serve up good fortune with a spinach salad with black-eyed peas and a hot bacon dressing! A salad that's sure to be a hit at any New Year's day gathering.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
430 Calories
Recipe Instructions
Step 1
Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp, 5 to 7 minutes. Pour bacon into a strainer set over a bowl, reserving 1/3 cup of bacon drippings.
Step 2
Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
Step 3
Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.
Step 4
Drizzle reserved 1/3 cup bacon drippings into onion mixture, whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper, salt, and black pepper to taste.
Step 5
Combine spinach, black-eyed peas, mushrooms, and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.
Step 6
Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown, about 5 minutes. Stir in garlic; cook, stirring constantly, until garlic is fragrant and golden, 1 minute.
Ingredients
1 pinch salt
2 teaspoons water
1 teaspoon cornstarch
salt and ground black pepper to taste
2 cloves garlic, minced
1 pinch cayenne pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1 pound baby spinach leaves
12 white button mushrooms, thinly sliced
1 cup sliced cherry tomatoes
0.25 cup vegetable oil
0.5 cup white sugar
0.5 cup water
0.5 cup minced onion
0.25 cup rice vinegar
1.5 tablespoons Dijon mustard
0.33333334326744 cup apple cider vinegar
0.5 pound sliced bacon, cut crosswise into 1/2-inch strips
