Bonnies Easter Slaw Food
EASTER GRASS SLAW
Chopped apple and shredded carrot add pretty color to this swift salad that uses packaged coleslaw mix to save time. A creamy dressing nicely coats the crunchy combination.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 564mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
BONNIE'S EASTER SLAW
Easter slaw is so named for the many colors in this salad. It is very easy to prepare and can be eaten right away or made the night before serving. It is very tasty, and loaded with colorful vegetables and a tangy dressing that is seasoned just right! Enjoy!
Provided by BonniE !
Categories Other Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Combine all the prepared vegetables in a large mixing bowl.
- 2. DRESSING: Mix together, the mayonaise, sugar, vinegar, salt and pepper. Whisk well.
- 3. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving. Enjoy!
TOSSED SALAD WITH WONTON STRIPS
This breezy salad from Bonnie Ann Bussiere-Bermeo of Sparks, Nevada has it all! Fresh tomatoes and pineapple add pretty color while balancing the zesty dressing. Topped with golden brown crispy wonton strips, every bite is full of flavor!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad. , In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.
Nutrition Facts :
EASTERN NORTH CAROLINA COLE SLAW
This is usually served on top of Eastern NC pork BBQ. Found somewhere on the web with a reference to a book by Bob Garner, "North Carolina BBQ -- Flavored by Time." It also says "Recipe by Ruthie Garner" but I'm not sure if that's who put it on the web from the book or that's who gave the recipe to the book. Also served on NC Crab cake sandwiches. OOohh...someone please take me back to NC!!
Provided by Peggy loves Dessert
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove outer leaves and core from cabbage. Cut head in half and grate fine.
- Combine all ingredients in a large bowl, add cabbage, and mix thoroughly.
- Chill for one hour before serving.
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