Hopping John Salad with Molasses Dressing
In a large bowl, combine drained black-eyed peas, celery, sweet peppers, red onion, chile peppers, parsley, salt, garlic, black pepper and cayenne pepper.Advertisement
For dressing, in a small bowl, combine vinegar, molasses and oil. Pour dressing over black-eyed pea mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. Before serving, stir in crumbled bacon. Using a slotted spoon, spoon mixture into a serving bowl.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.
1 fat, 1 vegetable, 1/2 other carbohydrate, 1/2 starch