SHOPPING LIST:
4 cups cabbage (green or mixture of red and green)
1 fuji apple
2 stalks organic celery
1/4 cup dried cranberries
1/2 cup Pomegranate seeds
Citrus Cider Dressing:
3/4 cup mayonnaise
2 Tablespoons Bella Cucina Meyer Lemon Spread
2 Tablespoons cider vinegar
1 teaspoon Bella Cucina Rose & Pink Peppercorn salt
pinch of black pepper
PREPARATION:
Cut the cabbage in quarters. Remove the core and cut into thin shreds. Chop the apple and celery into bite size pieces. In a large bowl, combine the cabbage, apple, celery and cranberries.
To make the dressing: In a small bowl, combine the mayonnaise, lemon spread, vinegar, salt and pepper. Mix with a whisk until well-blending. Refrigerate until ready to use.
To assemble the salad: Toss slaw with just enough dressing to coat. Sprinkle on pomegranate seeds. Serve immediately.
NOTE: Only toss what you want to eat for the meal and put rest in a ziplock bag (undressed) for another meal. Reserve extra dressing until ready to use. Makes a delicious dressing for potato and chicken salad as well.