Warm Red Cabbage Bacon Salad
 
3 slices reduced-fat turkey bacon
1 1/2 tbs olive oil
1/2 large onion, peeled and chopped
3 large stalks celery, sliced
1/3 cup cider vinegar
1/2 large red cabbage, shredded to yield about 6 cups*
3 tbs sugar or substitute
1/2 tsp celery seed
salt and pepper, optional**
2 tbs chopped parsley, garnish
 
Cut bacon slices into 1-inch pieces and saute over medium-low heat in a very
large, deep skillet until crisp but not overdone. Remove to absorbent paper
and reserve. Drain off all bacon fat and replace with olive oil.
Heat oil in skillet over high heat. Add onion and celery and saute briefly.
Add vinegar, sugar, and celery seed. Heat until boiling; immediately add
cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or
until the cabbage is warm, not cooked. Season with salt and pepper if
desired.
Serve immediately while very warm with garnish of chopped parsley.
 
*Chef's Note: The convenience of buying pre-shredded cabbage, carrots, and
bagged salad makes this salad even easier for a busy cook.
 
Makes 4 servings
 
 
 

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