Slaw With Poppy Seed Dressing
1/4 cup vegetable oil
1/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoons dry mustard
2 teaspoons poppy seeds
3/4 teaspoon salt
1 small shallot, coarsely chopped
1 small head green cabbage (1 1/2 lbs), cored and thinly sliced ( I cheat and buy angel hair slaw in the bag)
2 cups seedless red grapes (about 1/2 lb), each cut in half
1/2 cup pecans, chopped
1 pint strawberries, hulled and cut lengthwise into quarters (or eighths if large)
1. Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.
2. Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans and strawberries just before serving.
Makes 11 cups or 16 accompaniment servings (close to 2/3 cup)
Per serving: 100 cal, 6 g fat, 2 g fiber, approx. 2 WW pts
I do hope you get a chance to try it out - it's so yummy! Be sure to stop by Tasty Tuesday at Balancing Beauty and Bedlam where you can find all sorts of yummy recipes linked up!
Have a tasty day friends!