Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz pkg     frozen black -- eyed peas
   2 1/4  cups          water
   2      tablespoons   chopped pimientos
     1/8  teaspoon      liquid smoke
     1/3  cup           cider vinegar
   1      teaspoon      salt
     1/2  teaspoon      red pepper flakes
   1      medium        onion chopped
   1                    garlic clove -- minced
   1      teaspoon      olive oil
     1/2  cup           chopped red bell pepper
   2      cups          spinach leaves -- torn
   4      cups          lettuce -- torn
     1/2  teaspoon      black pepper
     1/4  cup           Monterrey Jack cheese -- grated
   1                    purple onion -- sliced
                        rings
     1/2  cup           sliced mushrooms -- fresh
     1/4  cup           chopped pecans

Preparation:

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. This salad recipe and the others following are originals that I have been making for sometime. Most folk seem to enjoy them.