| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Salads |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Light sour cream or plain yogurt |
| 2 |
tb |
Light mayonnaise |
| 2 |
tb |
Cider vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
tb |
Brown sugar |
| 3 |
|
Slices bacon, chopped |
| 4 |
c |
Shredded green cabbage |
| 2 |
|
Stalks celery, sliced |
| 3 |
|
Green onions, chopped |
|
|
Salt and pepper |
INSTRUCTIONS
In a small bowl, whisk together sour cream, mayonnaise, vinegar, mustard
and brown sugar.
In large nonstick skillet over medium-high heat, cook bacon, stirring, for
3 minutes or until crisp. Transfer to paper towels to drain. Pour off all
but 2 tsp. of fat in skillet. Add cabbage, celery and green onions; cook,
stirring for 2 to 3 minutes or until cabbage is wilted.
Remove from heat; stir in sour cream mixture. Sprinkle with bacon; season
with salt and pepper to taste. Serve immediately. Yield: 4 servings.
Typed in MMFormat by cjhartlin@email.msn.com Source: Fast & Easy Cooking
Oct. 22/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Oct 22, 1999
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