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|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.