| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
12 |
servings |
INGREDIENTS
| 1 |
c |
Chopped fresh parsley |
| 1 |
pk |
(10 oz) thinly sliced red cabbage; about 4 cups |
| 1 |
pk |
(10 oz) shredded carrot; about 4 cups |
| 1 |
pk |
(3 oz) dried cranberries such as Craisins; about 3/4 cup |
| 1/4 |
c |
Cider vinegar |
| 1 1/2 |
tb |
Honey mustard |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
1. Combine first 4 ingredients in a large bowl. Combine vinegar and next 5
ingredients in a small bowl; stir well with a whisk. Pour vinegar mixture
over slaw; toss well. Yield: 12 servings.
Serving Size (2/3 cup)
According to the magazine:
Per Serving: Cal 51(18% from fat); Pro 0.7g; Fat 1g(sat 0.1g); Carb 10.7g;
Fib 1.7g; Chol 0mg; Iron 0.5mg; Sod 134mg; Calc 24mg
Exchanges: 1 Veg, 1/2 Fruit
Weight Watcher Points: 1
Recipe by: Weight Watchers Magazine Nov/Dec '98
Posted to MasterCook Digest by Pamela & Dennis <swan@internetwis.com> on
Dec 15, 1998, converted by MM_Buster v2.0l.
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