Black-Eyed Pea Salad

Ingredients:

• 1/2 pound dried black-eyed peas
• 2 slices bacon
• 1 medium onion
• 2 cloves garlic
• 1/2 teaspoon salt
• 4 cups water
• 1 (6 oz) jar marinated artichoke hearts
• 1 tablespoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 pound spinach leaves
• 4 slices bacon, cooked and crumbled

Instructions:

Sort and wash peas, place in a Dutch oven. Add 2 slices of bacon with the onion, garlic, salt and water. Bring to a boil, cover, reduce heat, and simmer for 40 minutes or until the peas are tender. Drain. Remove and discard the bacon, onion and garlic. Keep the peas warm.

Drain the artichoke hearts, reserving the marinade. Chop hearts and add to the black-eyed peas. Combine reserved marinade, mustard and worcestershire sauce together and pour over the peas, tossing gently.

Arrange spinach leaves on individual salad plates and spoon the salad onto the spinach. Sprinkle with crumbled bacon and serve warm.