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

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

FSD Resources