|
|
|
|
|
| Analaine’s Home Cooking: Fruit and Nut Slaw |
 |
 |
 |
| Columns - Analaine's Home Cooking | |||
| Thursday, 11 August 2011 00:00 | |||
|
Summertime is the perfect time for salads, especially those that are nutritious, filling, and don’t require cooking in a hot kitchen. This one I’ve had for over 30 years from Mary Lou Butterfield, although I’ve changed it a bit. She used bananas, but I prefer grapes or apples, and leave the peelings on. Sometimes I add some sliced water chestnuts. They go well with it. Fruit and Nut Slaw 1 can pineapple tidbits 1 can (11 ounces) mandarin oranges 1 apple (diced) 2 tablespoons lemon juice 2 tablespoons sugar 3 cups shredded cabbage 1 cup diagonally sliced celery 1/2 cup chopped nuts 1/2 cup raisins 1 (8 ounces) carton yogurt-orange or lemon 1/4 teaspoon salt Drain the pineapple, reserving the juice. Mix 2 tablespoons of juice with 2 tablespoons of both lemon juice and sugar. Toss with the diced apple. Then combine the pineapple, apple, cabbage, celery, mandarin oranges, nuts and raisins. Sprinkle with 1/4 teaspoon salt (or omit it entirely if you are on a salt-restricted diet). Add the yogurt and toss lightly.
|
0 Comments
Add Comment
advertisement
Re: purebred guernseys
Posted on Saturday, 08 June 2013 by Ron.Hello! Brooke I am an old retired beef cattle rancher living in...
Re: Les Hansen on crossbreeding: Video footage from 2013 World Ag Expo
Posted on Thursday, 30 May 2013 by Howard Whitmore.Les, Excellant data and explanation. It was the toughest decision I...
Re: HERd management: Tackling the tough questions
Posted on Tuesday, 28 May 2013 by Alison T.I appreciate this sane and thoughtful information. I've got a...