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Title: Hoppin' John Salad Vegan &
Categories: Vegan
Yield: 1 Servings

WHOLESOME HARVEST
1 1/4cCooked or canned (rinsed
  And drained) black-eyed
  Peas
1/3cChopped onion
6tbDistlled white vinegar
1 1/2cCooked brown rice
2tbWater
1 10-oz pkg. frozed chopped
  Spinach, thawed and well
  Drained
1/4tsPepper
2tbBaco 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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