Hot Bacon and Black-Eyed Salad Recipe
Overview
This Hot Bacon and Black-Eyed Salad recipe is a delightful combination of flavors and textures, perfect for a satisfying one-dish meal. Packed with black-eyed peas, crisp bacon, cauliflower, and a tangy dressing, it’s a dish that offers both hearty nutrition and robust taste. Ideal for those looking to incorporate more vegetables into their diet without sacrificing on flavor, this recipe balances sweetness from brown sugar with the savory richness of bacon drippings.
Recipe Details
- Name: Hot Bacon and Black-Eyed Salad
- Cook Time: 30 minutes
- Prep Time: 3 hours 15 minutes
- Total Time: 3 hours 45 minutes
- Recipe Category: One Dish Meal
- Keywords: Cauliflower, Beans, Vegetable, Spicy, Stove Top, < 4 Hours
Ingredients
- 1 cup black-eyed peas
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 cup water
- 8 slices bacon
- 1 cup cauliflower florets
- 1/2 cup diced celery
- 4 green onions, sliced
- 1/4 cup diced pimentos
- 1 tablespoon brown sugar
- 2 tablespoons vinegar
- Salt, to taste
Nutrition Information (per serving)
- Calories: 236
- Total Fat: 14g
- Saturated Fat: 4.6g
- Cholesterol: 20.6mg
- Sodium: 611.1mg
- Carbohydrates: 21g
- Fiber: 3.2g
- Sugar: 12.3g
- Protein: 7g
Recipe Instructions
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Prepare Black-Eyed Peas: Cook black-eyed peas according to package directions, omitting bacon and salt. Drain well.
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Prepare Dressing: In a mixing bowl, combine cooked black-eyed peas, sugar, 1/4 cup vinegar, and water. Stir well to mix everything thoroughly. Cover the bowl and chill in the refrigerator for 3 hours to allow the flavors to meld.
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Cook Bacon: In a skillet, cook the bacon slices until crisp. Remove the bacon from the skillet and drain on paper towels, reserving 2 tablespoons of the drippings in the skillet.
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Prepare Vegetables: While the peas are chilling and the bacon is cooking, break the cauliflower into small florets. Place them in a steaming rack or basket. Steam the cauliflower florets for 10-15 minutes or until they are crisp-tender.
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Combine Ingredients: Once the peas are chilled, drain any excess liquid. In a large mixing bowl, combine the chilled peas with the steamed cauliflower florets, diced celery, sliced green onions, and diced pimentos. Crumble the cooked bacon and add it to the bowl as well.
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Make the Dressing: In the skillet with the reserved bacon drippings, add brown sugar, 2 tablespoons of vinegar, and salt to taste. Heat the mixture over low heat, stirring continuously, until it is thoroughly heated and the sugar has dissolved.
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Finish and Serve: Pour the warm bacon dressing over the vegetable mixture in the bowl. Toss gently to coat all the ingredients with the dressing.
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Serve: Serve the Hot Bacon and Black-Eyed Salad immediately while it’s warm, or refrigerate for a while before serving to allow the flavors to develop even further.
Serving Tips
This salad is excellent served warm as a side dish or a main course for lunch or dinner. It pairs well with grilled meats or as part of a summer picnic spread. For a refreshing twist, serve it chilled on a hot day, allowing the flavors to mingle overnight in the refrigerator.
Conclusion
With its blend of hearty black-eyed peas, crispy bacon, and tender cauliflower, all tossed in a sweet and tangy dressing, this Hot Bacon and Black-Eyed Salad recipe promises to be a hit at any gathering or family meal. Whether you’re looking for a substantial salad to serve on its own or as a complementary side dish, this recipe offers both versatility and deliciousness. Enjoy the flavors and textures that come together beautifully in every bite!
