Black-Eyed Pea and Spinach Salad

For pecans: In a heavy saucepan over medium heat, combine sugar and water until mixture boils. Cook, stirring until syrup reaches 240° F. on a candy thermometer.

Remove pan from heat and stir in pecans, orange juice, and grated rind. Stir until mixture begins to look grainy, then spread on waxed paper to cool.

In a skillet over medium heat, fry bacon; drain on paper towels. Crumble bacon and reserve.

To hot bacon fat, add onion and sauté 4 min. Add vinegar, oil, water, brown sugar, and pepper sauce. Season to taste.

Bring mixture to a boil, scraping pan; reduce mixture by half.

In a large bowl, combine peas and bacon dressing; toss. Cover and chill.

To serve, arrange spinach on a plate, drain peas and mound on top. Garnish with bacon, pecans, and cucumber. Serve.