Black Eyed Pea And Spinach Salad - cooking recipe

Ingredients

1 cup jasmine rice
salt, to taste
4 slices bacon, cut into 1-inch pieces
2 (15 ounce) cans black-eyed peas
1/2 cup thinly sliced red onion
1/2 cup bottled olive oil and vinegar salad dressing
1/2 cup packed light brown sugar
1 (6 ounce) bag spinach
1 cup cherry tomatoes, halved

Preparation

Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
Add in the rice; stir.
Cover and change heat to low setting.
Simmer 15-20 minutes or until done.
While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
Drain the black-eye peas then put them in a mixing bowl.
Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
Let reduce for 4-5 minutes.
Pour the dressing over the black-eye peas; toss to coat.
Cover and refrigerate until time to serve.
Fluff cooked rice and transfer to a serving platter.
Spoon the black-eyed pea mixture on top of the rice.
Arrange spinach and cherry tomatoes arount the peas/rice.
Sprinkle crumbled bacon over the top.