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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This salad goes well with all meats—it's especially good at barbecues—and fish. I recently served it at the Prayer Brunch of our local women's club. After 55 years of marriage, I'm a wife, mother, grandmother and great-grandmother doing the things I like to do...and cooking's on top of that list! Ingredients:
4 cups shredded cabbage |
2 medium oranges, peeled and cut into bite-size pieces |
2 medium red apples, chopped |
1 cup seedless red grape halves |
1/4 cup dried currants |
1/2 cup mayonnaise |
1/4 cup milk |
1 tablespoon lemon juice |
1 tablespoon sugar |
1/8 teaspoon salt |
1/2 cup chopped pecans, toasted |
Directions:
1. In a large bowl, toss cabbage, oranges, apples, grapes and currants; cover and refrigerate. In a small bowl, combine the mayonnaise, milk, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and pecans into salad. Yield: 6-8 servings.
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