Black-Eyed Pea and Spinach Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

Scrumptious black-eyed peas and sugar coated pecans give this spinach salad great texture and flavor. A spicy bacon dressing adds a nice finishing touch.

Ingredients

1 1⁄2 cups sugar
1⁄2 cup water
2 cups Georgia pecan halves
2 tbsp. orange juice
Rind of 2 oranges, grated
8 slices bacon, cooked, crumbled
4 red onions, thinly sliced
1 cup red wine vinegar
1⁄2 cup vegetable oil
1⁄2 cup water
1⁄2 cup packed light brown sugar
Hot pepper sauce, to taste
Salt and pepper, to taste
8 cups black-eyed peas, cooked, drained
20 oz. spinach, cleaned, trimmed
4 cups cucumber, thinly sliced

Steps

1. For pecans: In a heavy saucepan over medium heat, combine sugar and water until mixture boils. Cook, stirring until syrup reaches 240° F. on a candy thermometer.

2. Remove pan from heat and stir in pecans, orange juice, and grated rind. Stir until mixture begins to look grainy, then spread on waxed paper to cool.

3. In a skillet over medium heat, fry bacon; drain on paper towels. Crumble bacon and
reserve.

4. To hot bacon fat, add onion and sauté 4 min. Add vinegar, oil, water, brown sugar, and pepper sauce. Season to taste.

5. Bring mixture to a boil, scraping pan; reduce mixture by half.

6. In a large bowl, combine peas and bacon dressing; toss. Cover and chill.

7. To serve, arrange spinach on a plate, drain peas and mound on top. Garnish with bacon, pecans, and cucumber. Serve.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources