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Makes 4  1¼ cup servings.
Each serving equals 2 cups of fruit or vegetables


• 3 slices reduced-fat turkey bacon
• 1½ tbsps. oilive oil
• ½ large onion, peeled and chopped
• 3 large stalks celery, sliced
• 1/3 cup cider vinegar
• ½ large red cabbage, shredded to yield about 6 cups*
• 3 tbsps. sugar
• ½ tsp. celery seed
• salt and pepper, optional**
• 2 tbsps. chopped parsley, garnish

Cut bacon slices into 1-inch pieces and sautè over MEDIUM-LOW heat in a very large, deep skillet until crisp but not overdone. Remove to absorbent paper and reserve. Drain off all bacon fat and replace with olive oil.

Heat oil in skillet over HIGH heat. Add onion and celery and sautè briefly. Add vinegar, sugar, and celery seed. Heat until boiling; immediately add cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or until the cabbage is warm, not cooked. Season with salt and pepper if desired.

Serve immediately while very warm with garnish of chopped parsley.

*Chef's Note: The convenience of buying pre-shredded cabbage, carrots, and bagged salad makes this salad even easier for a busy cook.

**Optional ingredients are not included in dietary analysis.

Nutrition information per serving: Calories 190, Calories from Fat 15%, Cholesterol 15mg, Dietary Fiber 5g, Total Fat 7g, Protein 6g, Carbohydrates 22g, Sodium 300mg.
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