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. ...

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