German Pierogy Salad
1 16.9-ounce package Mrs. T's Potato and Cheddar Cheese Pierogies
OR
Potato and Onion Pierogies
4 ounces bacon (about 5 strips)
1 cup chopped onion
3 tablespoons cider vinegar
3/4 teaspoon sugar
1/4 teaspoon ground black pepper
Mixed baby greens
In a large pot of boiling water, cook pierogies according to package directions.
Meanwhile, in a large skillet over medium heat, cook bacon until crisp; drain
and crumble; set aside.
Discard all but 3 tablespoons of the drippings from the skillet, place skillet
over medium heat. Heat bacon fat. Add onion; cook and stir until lightly
browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar and pepper.
Place drained pierogies in a large bowl; add onion mixture and bacon; toss
gently. Serve warm on a bed of mixed greens, if desired, as an appetizer, an
accompaniment to poultry or pork or with a chicken or tuna salad sandwich.
Cuisine:
"German"
Source:
"Mrs. T's Pierogies"
Yield:
"4 cups"
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Recipe source: 1Recipes_galore2007 yahoo group, submitted by superchefster.