Fruited Cabbage Salad
"The recipe came from a neighbor who invited us for lunch after church," Kathy recalls.
"I bring it to potlucks and family get-togethers. It's very versatile. You can substitute lettuce for the cabbage and add almost any fruit. Almonds, peanuts or sunflower kernels can be used in place of the pecans," she adds.
4-6 ServingsPrep/Total Time: 20 min.
- 4 cups shredded cabbage
- 1 medium red apple, diced
- 1 medium firm banana, sliced
- 1/3 cup Diamond of California Chopped Pecans
- 2 tablespoons raisins
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Salt to taste, optional
- In a large bowl, combine the first five ingredients; set aside. In a
- jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon
- juice and salt if desired; shake well. Pour over cabbage mixture;
- toss to coat. Yield: 4-6 servings.
Nutritional Facts: One 3/4 cup serving (prepared with fat-free mayonnaise, skim milk and sugar substitute equivalent to 2 tablespoons sugar and without salt) equals 114 calories, 152 mg sodium, trace cholesterol, 18 gm carbohydrate, 2 gm protein, 5 gm fat, 3 gm fiber. Diabetic Exchanges: 1 fruit, 1 fat, 1/2 vegetable.