Hot Hoppin' John Salad
Yield
6 servingsPrep
5 minCook
40 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ham
coarsely chopped |
*
|
| 1 | cup |
onions
chopped, divided |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cups |
rice, cooked
hot (cooked in chicken broth) |
|
| 16 | ounces |
black-eyed peas
canned, rinsed and drained |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
black pepper
cracked |
|
| ¼ | teaspoon |
salt
|
|
| 2 | slices |
bacon
|
|
| 4 | cups |
cabbage
very finely shedded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ham
coarsely chopped |
*
|
| 237 | ml |
onions
chopped, divided |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
rice, cooked
hot (cooked in chicken broth) |
|
| 462.4 | ml/g |
black-eyed peas
canned, rinsed and drained |
|
| 5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
black pepper
cracked |
|
| 1.3 | ml |
salt
|
|
| 2 | slices |
bacon
|
|
| 946 | ml |
cabbage
very finely shedded |
|
Directions
Cook ham, ½ cup onion, and garlic in oil until lightly browned.
Stir in rice, peas, hot sauce, pepper and salt.
Cook until thoroughly heated.
Place bacon in large skillet; cook until crisp; set aside.
Drain all but 1 tablespoon drippings.
Add cabbage and remaining onion; stir-fry until tender-crisp.
Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad.
Serve hot or at room temperature.
