Waldorf Slaw

Recipe By: N. Jay Sorensen, RD

Serving Size: 10 Preparation Time: 0:15

Categories: Salads

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2    cups braeburn apple — chopped

1    cup bartlett pear — chopped

½    cup raisins

3    tablespoons chopped walnuts

16    ounces packed cabbage and carrot coleslaw

½    cup low-fat mayonnaise

½    cup low-fat buttermilk

1    teaspoon grated lemon rind

2    tablespoons fresh lemon juice

¼    teaspoon salt

⅛    teaspoon freshly ground black pepper

Combine first 5 ingredients in a large bowl.

Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.