Rebecca’s Brussels Sprouts and Bacon Salad

Every single day I get to work, I thank God for Rebecca Lang. Rebecca gave me my start years ago while I was a student at the University of Georgia. Because of her, I know fifty-one ways to fry a chicken, how to test and develop recipes, how to tackle a cookbook proposal and book map, how to pack and unpack a traveling kitchen for cooking demos on the road, and how to stick up for myself when no one else will. She started as my mentor and has become a very