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Cabbage and Pear Salad with Green Dressing
Servings:
Serves 6 as an appetizerPrep Time:
20 minutesCook Time:
0 minutes
Ingredients
3 cups cole slaw mix (found in Produce)
2 cups thinly sliced fennel bulb
1 each ripe pear, sliced into matchsticks
3 tablespoon Fresh lemon juice, divided
1/4 cup Chopped fresh parsley
1/4 cup Chopped fresh chives
1 teaspoon honey
2 teaspoon Horseradish, prepared
1/3 cup light mayonnaise
6 tablespoon glazed walnut pieces (found in the Snack aisle with other nuts), or to taste
Directions
1. Combine coleslaw, fennel, and pear in a medium bowl. Toss gently with 1 Tbsp. of the lemon juice to coat evenly. Set aside.
2. Put parsley and chives in the bowl of a food processor and process until finely chopped. Add remaining 2 Tbsp. lemon juice, honey, horseradish, and mayo and process until smooth. Pour dressing over coleslaw mixture and toss gently. Divide among 6 plates and garnish each with 1 Tbsp. walnuts. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2011
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 |
| Base Nutrients | |
| Calories | 120 kcal (6%) |
| Calories from Fat | 81 kcal (0%) |
| Total Fat | 9 g (14%) |
| Saturated Fat | 1 g (5%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 115 mg (5%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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