Hot Bacon and Black-Eyed Salad


1 (10-ounce) package frozen black-eyed peas

1/4 cup sugar

1/4 cup vinegar

1/4 cup water

8 slices bacon

1 small head cauliflower

1/2 cup diced celery

4 green onions with tops, chopped

1 (2-ounce) jar diced pimiento, drained

1 tablespoon brown sugar

2 tablespoons vinegar

1/2 teaspoon salt


Cook peas according to package directions, omitting bacon and salt; drain well. Combine peas and next 3 ingredients; stir well. Cover; chill 3 hours.

Cook bacon until crisp; drain well, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside.

Break cauliflower into flowerets; place in steaming rack. Cover; steam 10 to 15 minutes or until crisp-tender.

Drain peas; add cauliflower, celery, onions, pimiento, and bacon. Combine 2 tablespoons bacon drippings, brown sugar, 2 tablespoons vinegar, and salt in a saucepan. Cook over low heat until thoroughly heated; pour over vegetables, tossing gently.

Yield: 6 servings

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