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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (227g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar |
||
| Calories 252 | ||
| Calories from Fat 109 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 25mg | 8% | |
| Sodium 231mg | 9% | |
| Potassium 384mg | 10% | |
| Total Carbohydrate 34.9g | 11% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 15.4g | ||
| Protein 5.5g | 10% | |
Ingredients
- 4 tablespoons mayonnaise
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 1 dash lemon juice, to taste
- salt and pepper, to taste
- 3 cups coleslaw, prepared cabbage and carrot
- 1 gala apples, cored and chopped
- 1 anjou pear, cored and chopped
- 1/4 cup raisins
- 2 stalks celery, chopped
- 2 ounces cheddar cheese, cubed
Directions
1
Mix together mayonaise, sugar, vinegar, lemon juice and salt and pepper in a medium sized bowl.2
Toss remaining ingredients in dressing and refrigerate until serving, up to 2 days.
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Vegetables
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Vegetarian
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