Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This fresh, bright salad takes Thanksgiving leftovers on a trip East. And after the big day, you'll welcome its lightness.

Recipe by Cooking Light November 2001

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Credit: Jim Bathie; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
4 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the salad dressing, place the first 11 ingredients in a blender, and process until smooth.

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  • To prepare the salad, combine the cabbage and remaining ingredients in a large bowl, and pour the dressing over the salad, tossing to coat.

Nutrition Facts

250 calories; calories from fat 30%; fat 8.3g; saturated fat 2.2g; mono fat 2.3g; poly fat 2.6g; protein 33.2g; carbohydrates 10.3g; fiber 3.4g; cholesterol 80mg; iron 2.8mg; sodium 592mg; calcium 80mg.
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