5 slices bacon
3/4 c. onion, chopped
1 c. mayonnaise
1/4 c. vinegar
1 tbsp. sugar
2 tbsp. parsley flakes
1 tsp. salt
1 tsp. whole oregano
1/2 tsp. pepper
3 c. cabbage, shredded
2 (16 oz.) cans kidney beans, drained
1 c. celery, diced

Cook bacon; drain, reserving 1/4 cup drippings. Set bacon aside. Saute onion in bacon drippings until tender; remove from heat. Stir in mayonnaise, vinegar, sugar, parsley, salt, oregano, and pepper; mix well. Crumble bacon bits into a large bowl. Add cabbage, beans, and celery. Stir in mayonnaise mixture; chill. Yield: 6 to 8 servings.