Bertman and Bacon Shell Salad

Bertman and Bacon Shell Salad

Ingredients:

  • 2 pounds large shells, cooked and drained

  • 1 1/2 pounds bacon

  • 3 cups sugar

  • 1 1/2 cups vinegar

  • 3 tablespoons Bertman Original Ball Park Mustard

  • 1/2 cup + 3 tablespoons water

  • 2 tablespoons cornstarch

  • 1/4 cup parsley

Instructions:

Cut bacon and onion into small pieces. Fry together and drain. Mix sugar, vinegar, and 1/2 cup of water. Add to bacon and onion mixture and simmer until sugar dissolves. Add cornstarch and water to thicken. Mix with shells. Add parsley.

Serve warm.