Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ cup | Cooked or canned (rinsed |
\N \N | And drained) black-eyed |
\N \N | Peas |
⅓ cup | Chopped onion |
6 tablespoons | Distlled white vinegar |
1½ cup | Cooked brown rice |
2 tablespoons | Water |
1 \N | 10-oz pkg. frozed chopped |
\N \N | Spinach, thawed and well |
\N \N | Drained |
¼ teaspoon | Pepper |
2 tablespoons | Baco Bits (optional) |
WHOLESOME HARVEST
In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined.
In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Sprinkle on the Baco Bits (if you use them), toss again, and serve.
Note: I've never made this with the Baco Bits and think it is just fine without them.
Note 2: One of these days I'm going to have to try to redeem my reputation as a cook and submit a <T>-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!! From: "Hayes Theiling Dorton, MPL Corporation" <hayes@...> Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV