Fruit & Nut Coleslaw
Spring 2012
Ingredients:
Cooking Instructions:
THE STORY.
This is a recipe I made for a cooking club in Spokane. A friend of mine started a club where a group of ladies get together once a month, everyone makes a dish (centered around a theme) and we all come together at one person's house to try everyone's recipes. It's a great way to meet with friends and try new foods. This side dish was part of our "Light & Fit Summer Foods" themed cooking club.
- 1 (8 ounce) can sliced pineapple, drained with juice reserved
- 2 tablespoons lemon juice
- 1 banana, peeled and sliced
- 3 cups shredded cabbage
- 1 cup sliced celery
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup chopped walnuts
- 1/4 cup raisins
- 1 (8 ounce) container orange flavored yogurt
- 1/2 teaspoon salt
Cooking Instructions:
- Drain pineapple, reserving 2 tablespoons juice in a measuring cup. Cut pineapple into thin strips, and place in a large bowl.
- Add to bowl: cut-up banana, shredded cabbage, chopped celery, mandarin oranges, walnuts and raisins. Toss to combine.
- In the measuring cup, add in the lemon juice, yogurt and salt. Whisk well. Drizzle on top of fruit. Blend lightly.
- Cover and refrigerate until thoroughly chilled.
THE STORY.
This is a recipe I made for a cooking club in Spokane. A friend of mine started a club where a group of ladies get together once a month, everyone makes a dish (centered around a theme) and we all come together at one person's house to try everyone's recipes. It's a great way to meet with friends and try new foods. This side dish was part of our "Light & Fit Summer Foods" themed cooking club.