Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 Apple Walnut Slaw 1/2 head green cabbage, shredded 1 cup shredded red cabbage 1 cup toasted walnuts* 2 red apples, sliced 1-1/2 cups Hidden Valley Light Salad Dressing Combine all ingredients in large bowl; toss gently to coat. Cover and refrigerate until ready to serve. Yield: 4 to 6 servings. *To toast walnuts, spread in a single layer on baking sheet. Toast in preheated 350° F., oven 8 to 10 minutes until very lightly browned. Quote Link to comment Share on other sites More sharing options...
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