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Hoppin John Salad
This salad is great for leftovers the next day and can be easily doubled.
Prep Time: 00:00
Cook Time: 00:00
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
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
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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