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Cole Slaw, Almond-Cheddar (D, TNT)
Source: "Melting Pot Memories," by Judy Bart Kancigor
Serves: 16

1 cup sliced almonds, toasted
1/2 lb. shredded Cheddar cheese
2 pears, sliced thin
8 oz. fresh mushrooms, sliced thin
1 lb. shredded cabbage (cole slaw mix)

1 cup salad oil
3/4 cup sugar
1/3 cup red wine vinegar
Dash salt
1 tablespoon prepared mustard
1 tablespoon grated onion
1-1/2 tablespoons poppy seeds

Make Salad:
Combine all salad ingredients.

Make Dressing:
Place all ingredients in blender and blend until well mixed. Do not refrigerate. Dressing can be made ahead and poured over salad when served.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A