I came upon this recipe somewhere when we worked as park rangers during summers in Maine in the '90s. I passed it around, and it became a favorite salad of many. Pat Murrell, also a ranger, told me that she and Jim had it almost every day for lunch.

I've modified the recipe over the years to fit my cooking habits.

Spinach and Black-eye Pea Salad

about 4 cups of fresh spinach, torn into bite size pieces
1 cup cherry tomatoes, halved, or hunks of chopped tomato
1 tsp olive oil
1/2 c chopped onions
1 15-oz can black eyed peas with liquid - I use the pre-seasoned ones
1 clove garlic, minced
1 tsp smoke flavoring or a couple of T barbecue sauce
Tabasco sauce to taste
salt and pepper

1. In serving bowl, combine spinach and cherry tomatoes, if using. Set aside.
2. Heat oil in a skillet. Sauté onion and garlic.
3. Add seasonings, Tabasco, black-eye peas. Heat through.

4. Pour over spinach, toss, serve. (If you are using tomato chunks, arrange around the black-eye peas.)

I prepare it in individual pasta bowls.