This hot bacon 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.
Ingredients
- ½ pound sliced bacon, cut crosswise into 1/2-inch strips
- ¼ cup vegetable oil
- ½ cup minced onion
- 1 pinch salt
- 2 cloves garlic, minced
- 1/3 cup apple cider vinegar
- ¼ cup rice vinegar
- ½ cup water
- ½ cup white sugar
- 1 ½ tablespoons Dijon mustard
- 1/3 cup bacon drippings
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1 pinch cayenne pepper
- salt and ground black pepper, to taste
- 1 pound baby spinach leaves
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 12 white button mushrooms, thinly sliced
- 1 cup sliced cherry tomatoes
Directions
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
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.
Step 3
Stir cider vinegar, rice vinegar, 1/2 cup water, sugar, and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.
Step 4
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 5
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 6
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 430 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat9g | 43% |
Cholesterol26mg | 9% |
Sodium674mg | 29% |
Total Carbohydrate34g | 13% |
Dietary Fiber5g | 18% |
Total Sugars18g | |
Protein12g | |
Vitamin C30mg | 150% |
Calcium99mg | 8% |
Iron3mg | 18% |
Potassium817mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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