|
Enjoy this recipe from Our Best Blue Ribbon Recipes.
Submitted by: Susan Jacobs from Vista, CA
3/4 lb. bacon, cut into 1-inch pieces
1 c. mayonnaise
2 T. Dijon mustard
2 T. white vinegar
1/2 t. salt
1/2 t. pepper
Optional: 1 to 2 T. milk
16-oz. pkg. tri-color shredded coleslaw mix
8-oz. pkg. shredded Cheddar cheese, divided
1/4 c. green onions, chopped
Cook bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towel-lined plate. Set aside 3 tablespoons bacon drippings to cool. In a bowl, combine mayonnaise, mustard, vinegar, salt, pepper and reserved drippings. If too thick, thin with a little milk to a salad dressing consistency; set aside. In a large bowl, toss together coleslaw mix, half of cheese and half of bacon. Pour dressing over coleslaw and toss to coat. Sprinkle with remaining cheese, bacon and onions. Cover and chill for 2 hours before serving. Serves 8 to 10. | |
|
|
Cook bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towel-lined plate. Set aside 3 tablespoons bacon drippings to cool. In a bowl, combine mayonnaise, mustard, vinegar, salt, pepper and reserved drippings. If too thick, thin with a little milk to a salad dressing consistency; set aside. In a large bowl, toss together coleslaw mix, half of cheese and half of bacon. Pour dressing over coleslaw and toss to coat. Sprinkle with remaining cheese, bacon and onions. Cover and chill for 2 hours before serving. Serves 8 to 10. |
|
|