INGREDIENTS:1 lb. bacon, ¼ in. dice
8 oz. red onion, ¼ in. dice
80 oz. Simplot Rosemary Roasted Reds, thawed
2 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
4 oz. cider vinegar 2 Tbsps. mustard, whole grain 4 oz. dill pickles, ¼ in. dice 2 oz. green onion, choppedDIRECTIONS:1. Cook bacon in a large skillet over medium high heat until almost crisp.
2. Add the red onion and Rosemary Roasted Redskins; continue cooking another 9 to 10 minutes. Season with garlic powder, salt and pepper.
3. Whisk the vinegar and whole grain mustard together. Pour into skillet and bring to a simmer for 2 minutes; add the diced dill pickles. Stir well.
4. Pour skillet contents into a 2NUTRITIONAL INFORMATION:Recipe: J.R. Simplot Co.SERVINGS: