Hot Hoppin' John Salad

Meal-Master Export Format

Title: Hot Hoppin' John Salad

Categories: main dish, salads

Yield: 6 servings

1 c coarsely chopped ham

1 c chopped onion; divided

2 garlic cloves; minced

1 tb vegetable oil

3 c hot cooked rice -

- chicke

16 oz canned black-eyed peas -

-rinsed and 1 ts hot pepper sauce

1/2 ts cracked black pepper

1/4 ts salt

2 sl bacon

4 c very finely shredded cabbage

- - (gre

Cook ham, 1/2 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.

Source: Seasonal Inspirations for Rice Reprinted with permission from

USA Rice Council Electronic format courtesy of Karen Mintzias --