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.
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.
3 cups cabbage (1/2 head), shredded
3 cups Granny Smith apple (2 medium), diced
6-8 tbsp raisins
3 tbsp coarsely chopped, toasted walnuts
3 tbsp plain nonfat yogurt
2 tbsp low fat mayonnaise
1 tbsp honey
1 tsp prepared horseradish (optional)
salt and pepper, to taste
Combine cabbage, apples and raisins in a large bowl.In a small bowl, whisk together yogurt, mayonnaise, honey, horseradish and salt and pepper (start with a scant 1/2 tsp salt and a few grinds of pepper, you can always add more later). Pour dressing over cabbage mixture and toss well to combine. Taste, and add more salt and pepper, if necessary, though the ‘slaw should be a bit sweet.Cover and chill at least 2 hours, or up to 2 days. Makes 8-10 servings.