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Prep 10min
Total1hr10min
Ingredients7
Servings6
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
270
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
125mg
5%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
4%
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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