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Stick Salad

Stick Salad1 (16-ounce) bag broccoli slaw
¼ cup craisins
¼ cup glazed walnuts
¼ cup slivered almonds
1 small red onion, diced
½ (12-ounce) jar poppy seed dressing

 

Blend together, and serve.

Serves 4-6.

NOTE: This dish keeps well for a couple of days in the fridge. It can be modified with dried cherries, other types of dried fruits or other nuts.

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