Yuca Salad

• - yuca (cassava)
• 1/4 cup white HEINZ Distilled White Vinegar
• 2 Tbsp. salt, divided
• 3 cups KRAFT MAYO Real Mayonnaise
• 1 qt. red peppers, chopped
• 2 cups green onions, chopped
• 1-1/3 cups bacon, cooked, drained and crumbled Rite Aid 2 For $7.00 thru 02/06
• 4 each garlic cloves, minced
• 1/3 tsp. black pepper

1. Cut off both ends of each yuca.
2. Peel to remove the thick brown skin, then peel again to reach the clear white skin.
3. Cut yuca lengthwise in half; remove and discard fibrous cord in center.
4. Cut yuca into 1-inch cubes.
5. (You should have about 1-1/2 gal.
6. cubes or about 1-1/2 qt.
7. cubes for trial recipe.)
8. Place in large saucepan.
9. Add enough water to completely cover yuca.
10. Stir in vinegar and 4 tsp.
11. of the salt (or 1 tsp.
12. of the salt for trial recipe).
13. Bring to boil on medium-high heat.
14. Reduce heat to medium-low; simmer 25 to 30 min.
15. or until yuca is tender.
16. Drain.
17. Cool completely.
18. Combine mayonnaise, peppers, onions, bacon, garlic, remaining 2 tsp.
19. salt (or remaining 1/2 tsp.
20. salt for trial recipe) and the black pepper.
21. Add yuca; mix lightly.
22. Serve at room temperature.
23. Or, cover and refrigerate until ready to serve.

white, salt, mayo, red peppers, green onions, bacon, garlic, black pepper

Taken from www.kraftrecipes.com/recipes/yuca-salad-111100.aspx (may not work)