Florida Salad

1. 1

   Cook bacon until crisp. Drain on absorbent paper towels. Saute onions in 3 tablespoons bacon drippings. Combine onion, cabbage, tomatoes, green pepper, salt and pepper in a Dutch oven. Cover and cook over medium-low heat for 15 minutes or until crisp-tender. Do not add water. Add soy sauce, stirring until blended.

2. 2

   Crumble bacon. Stir into cabbage mixture. This is equally as good hot or cold, and even better the second day! Yields 8 to 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.