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Hot Bacon And Black-Eyed Salad

1 (10 ounce) packagefrozen black-eyed peas
14 cup sugar
14 cup vinegar
14 cup water
8 slices bacon
1 small cauliflower
12 cup celery
4 green onions, chopped
1 (2 ounce) jar diced pimentos, drained
1 tablespoon brown sugar
2 tablespoons vinegar
12 teaspoon salt


Cook peas according to package directions, omitting bacon and salt; drain well. Combine peas,sugar, vinegar and water; stir well. cover and chill 3 hours. Cook bacon until crisp; drain well,reserving 2 tablespoons drippings in pan. Crumble bacon and set aside. Break cauliflower into flowerettes. Place in steaming rack. Cover and steam 10-15 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.

Source: www.food.com