Red Cabbage Christmas Salad

1 small head red cabbage
1 cup (about 4 ounces) crumbled feta cheese
1/2 cup pecans, chopped
6 slices bacon
1 tablespoons olive oil
1/4 cup vinegar (balsamic gives a nice flavor)
1 teaspoon sugar salt and pepper to taste

Slice cabbage into thin short shreds (don’t grate – that would be too fine). Add crumbled cheese and nuts. Set aside.

Chop bacon and scramble fry until crisp. Drain bacon on a paper towel. Drain excess fat from pan. Add olive oil to the pan and heat (do not allow oil to smoke). Slowly add vinegar (it may splatter), add sugar, and continue to heat stirring bottom of pan to bring up bacon drippings.

Add drained bacon to cabbage. Pour hot dressing over cabbage and toss. Salt and pepper to taste.

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