Pineapple-Banana Slaw

Pecans add nutty flavor to this pineapple and banana salad – a delicious side dish.

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  • Servings 6
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  • ingredients 7
  • Prep Time 10 min
  • Total Time 1 hr 10 min

Ingredients

3
cups purchased coleslaw blend
1
(8-oz.) can pineapple tidbits, drained, reserving 3 tablespoons liquid
1/2
cup mayonnaise
1/2
cup sour cream
1
tablespoon honey
1/4
cup chopped pecans
1
small banana, sliced

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Directions

  • 1 In medium bowl, combine coleslaw blend and pineapple; mix well.
  • 2 In small bowl, combine mayonnaise, sour cream, honey and 3 tablespoons reserved pineapple liquid; blend well. Add dressing to salad; mix gently to coat. Sprinkle with pecans. Refrigerate at least 1 hour or until serving time to blend flavors.
  • 3 Just before serving, add sliced banana; toss gently.

EXPERT TIPS

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Expert Tips

Reduce the fat in this recipe by substituting plain nonfat yogurt for the sour cream and nonfat mayonnaise for the regular.

Use a spring-action ice-cream scoop to serve up nicely mounded portions. Garnish each mound with a sprig of fresh mint.

Two and one-half cups shredded cabbage and 1/2 cup shredded carrot can be used in place of the coleslaw blend.

To redue the fat in each serving of this slaw by about 18 grams, use fat-free mayonnaise and nonfat sour cream.

This slaw looks pretty served from hollowed-out pineapple or melon halves.

Nutrition Information 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
270
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
5g,
5%
),
Cholesterol
20mg
20%;
Sodium
125mg
125%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
25%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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