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

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources