|
This is for about 50 servings, originally developed for a dinner at a Senior Complex, by my Mother. This recipe
can be made a day ahead, stored in the refrigerator and freshened up by adding a little mayo mixed with a small amount of
vinegar. Do not add the apple chunks or pineapple until just before serving, they do tend to discolor, if added the
day before. Sugar free, no added salt and low fat but great big on taste.
Ingredients:
6 1 pound pkgs 3 color coleslaw mix
7 tsp celery seed
2 cups low fat, reduced fat or fat free mayonnaise
2 cups fat free plain yogurt
7 tsp white vinegar
4 tsp dijon-style mustard
7 tsp Splenda
2 tsp black pepper
4 cans (8 oz size) pineapple tidbits, drained This should be the type packed in pineapple juice, not syrup
40 seedless green grapes, washed and patted dry
6 cups unpeeled rad apple chunks
Procedure:
Make dressing by combining mayonnaise, yogurt, vinegar, Splenda, mustard, and pepper, whisk or shake to mix well.
Place cabbage mix in one very large container or 2 smaller containers, remember to consider the size of the serving table
this will be placed on. Pour dressing over cabbage mix and gently toss and stir to mix. Refrigerate for several
hours, or overnight, and 2 hours before serving add the pineapple pieces, grapes and apple chunks, mixing in well.
Serving Size:
50 servings
|
