Title: Hoppin' John Salad, Vegan and
Categories: Vegetarian Digest July
Yield: 1 Servings

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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