Better-for-You than Mom’s Bacon and Cabbage Salad
When I was a kid, everyone loved mom’s bacon and cabbage salad. Here’s how my mom made it:
Fry a pound of bacon until it was very crisp and drain on paper towels.
Cut up a head of green cabbage into thin shreds and place in bowl.
Crumble drained bacon and sprinkle over cabbage.
Pour out some of the bacon grease but leave at least 1/2 cup, then add 1/4 cup apple cider vinegar to the pan, heat the dressing, pour over the cabbage and bacon mixture and serve.This was absolutely yummy, but a little high in saturated fat. Ok, I confess that this was in the 60’s and we had never heard of saturated fat in those days.
Here’s a new recipe for bacon and cabbage salad that’s a lot healthier.
Better-for-You-Than-Mom’s Bacon and Cabbage Salad
3 cups fresh spinach, washed
2 cups diced green cabbage
1/4 cup sunflower seeds
1/4 cup cooked, diced bacon
1/2 cup Mayo (not lite or fat free)
1/2 cup olive oil
1/4 cup white wine vinegar
1 tsp. Splenda
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. Dijon mustard
1/2 tsp. Veg-Sal (or pinch salt)
couple twists fresh ground pepper
In food processor or blender chop bacon until it is in very small bits. Add oil, mayo, vinegar, Splenda, garlic powder, onion powder, Dijon, salt and pepper. Pulse a few times until ingredients are well combined. Shake well before using.
I know, I know, they say you should not cut or tear spinach, but I like to cut my spinach into thick strips. Layer spinach and cabbage in bowl, drizzle bacon salad dressing over (be sure you bring it to room temperature if it’s been in the fridge,) then sprinkle with sunflower seeds.