Picnic Salad

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

1 small head green or red cabbage, coarsely shredded (1L/4 cups)
750 mL (3 cups) diced cooked chicken
500 mL (2 cups) cooked or drained canned cut green beans
2 medium-size carrots, peeled and coarsely shredded
1 medium-size red onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and finely chopped
30 mL (2 tbsp) snipped fresh dill, chives, or minced parsley
For the dressing:
30 mL (2 tbsp) white wine vinegar or cider vinegar
10 mL (2 tsp) Dijon mustard
5 mL (1 tsp) celery seeds
1 mL (1/4 tsp) each salt, black pepper, and sugar
150 mL (2/3 cup) reduced-calorie mayonnaise

Directions

Place the cabbage, chicken, beans, carrots, onion, red pepper, and dill in a large bowl and toss well. Combine the vinegar, mustard, celery seeds, salt, black pepper, and sugar in a small bowl. Whisk in the mayonnaise, pour over the cabbage mixture, and toss gently. Cover and refrigerate until ready to serve. Serves 4.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:1405

• Type of Meal Salads

Type of Meal Salads