| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | California | Dressings, Salads/vege, Fruits | 8 | Servings |
INGREDIENTS
| 1 | c | California Dates — pitted |
| 1/2 | tb | Orange Zest — grated |
| 1/2 | c | Orange Juice |
| 3 | tb | White Wine Or Cider Vinegar |
| 2 | Cloves Garlic — minced | |
| 1 | ts | Ground Ginger |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Olive Oil Or Vegetable Oil |
| 1 | pk | (16 Oz.) Pre-Cut Coleslaw |
| Mix | ||
| Or | ||
| 7 | c | Green And Red Cabbage — |
| Coarsely shredded | ||
| 1 | c | Carrot — coarsely shredded |
| 1 | c | Green Onion — thinly |
| Sliced |
INSTRUCTIONS
Coarsely chop the dates in 1/2-inch pieces; set aside. To make the dressing: whisk together the zest, the juice, wine or vinegar, garlic, ginger and the salt and pepper. Next, whisk in the oil. Combine the vegetables with the dressing. Per serving: about 116 calories and 4g fat. Recipe By : California Date Administrative Committee File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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