HOPPIN’ JOHN SALAD, VEGAN AND

Servings: 1
Ingredients:

-----------------------------WHOLESOME HARVEST-----------------------------
1 1/4 c  Cooked or canned (rinsed
And drained) black-eyed
Peas
1/3 c  Chopped onion
6 tb Distlled white vinegar
1 1/2 c  Cooked brown rice
2 tb Water
1    10-oz  pkg. frozed chopped
Spinach, thawed and well
Drained
1/4 ts Pepper
2 tb Baco Bits (optional)

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 -ed recipe more complicated than ‘Dump all this
stuff together and put it in the refrigerator’!!

From: ‘Hayes Theiling Dorton, MPL Corporation’
Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

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