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Hoppin John Salad

This salad is great for leftovers the next day and can be easily doubled.

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 cup cooked rice

1 14 ounce can black eyed peas

2 cups baby arugula

1/2 red bell pepper, diced

1 cup diced roasted sweet potato

1 teaspoon salt

freshly ground black pepper

Vinaigrette

8 ounces bacon

1/4 cup olive oil

1/4 cup diced scallion

1 garlic clove, very finely chopped

2 tablespoons sherry vinegar

1 teaspoon lemon juice

1 tablespoon best quality maple syrup

1 teaspoon dijon mustard

1/2 teaspoon salt

Preparation

1In a medium bowl, toss the rice, black eyed peas, arugula, red pepper, sweet potato and the salt and pepper together. Set aside.

2In a 10 inch skillet, cook the bacon until crisp. Transfer the bacon to a plate. Crumble and reserve. Pour off most of the bacon fat, reserving about 2 tablespoons for the dressing.

3Over medium heat, stir the scallions into the bacon fat and let them sizzle for about 10 seconds. Let cool slightly and transfer to a small bowl. Add the olive oil, garlic, vinegar, lemon juice, maple syrup, dijon and salt. Add dressing to the salad and serve with the crumbled bacon on top.

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