Hoppin' john salad (vegan)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Cooked or canned (rinsed |
| And drained) black-eyed | ||
| Peas | ||
| ⅓ | cup | Chopped onion |
| 6 | tablespoons | Distlled white vinegar |
| 1½ | cup | Cooked brown rice |
| 2 | tablespoons | Water |
| 1 | 10-oz pkg. frozed chopped | |
| Spinach, thawed and well | ||
| Drained | ||
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Baco Bits (optional) |
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini