Recipe: Skillet Salad (using bacon, cabbage, and parsley)

SKILLET SALAD

4 slices bacon
1/4 cup vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon onion, finely chopped
4 cups shredded cabbage
1/2 cup parsley, chopped

Cook the bacon in a skillet until crisp. Remove from skillet, drain and crumble.

Add the vinegar, sugar, salt and onion to bacon fat in skillet and heat through.

Remove from heat. Add the cabbage, parsley and bacon and toss lightly.

From: Mrs. Ernest Storek, Seymour, Texas
Source: Southern Living: The Salad Cookbook, 1979