Yogurt Dressing (below)
3 cups finely shredded green cabbage
1 cup finely chopped Granny Smith apple
1/4 cup dried cranberries or cherries
1 can (8 ounces) crushed pineapple in juice, well drained and juice
2 tablespoons unsalted sunflower nuts
Prepare Yogurt Dressing (below).
Mix cabbage, apple, cranberries and pineapple. Stir in Yogurt Dressing
until mixture is well coated. Sprinkle with sunflower nuts
1/2 cup Yoplait 99% Fat Free plain yogurt
2 tablespoons reserved pineapple juice
1 tablespoon honey
1 teaspoon Dijon mustard
Mix all ingredients.
Note: Give yourself a break! Buy preshredded coleslaw mix and skip the
cabbage-shredding step. The shredded carrots in the mix will add extra
color and nutrients to the sweet-tangy salad.
Makes 6 servings, about 3/4 cup each
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.