1 15-oz. can small white beans, rinsed and drained
2 cups baby spinach
1 10-oz. bag angel hair coleslaw
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1/4 cup fresh basil, snipped
2 Tbsp. red onion,chopped
2 Tbsp. mayonnaise
2 Tbsp. olive oil
1 clove garlic, pressed
2 Tbsp. red wine vinegar
1 Tbsp. dried currants
1/2 tsp. lemon zest
1 tsp. honey
pine nuts, toasted (for garnish)
Directions
In a salad bowl, combine the first six ingredients. Whisk together the remaining ingredients in a small bowl until well blended. Toss with the slaw mixture to evenly coat. Garnish each serving with pine nuts
Robin Diamond Post Medal for All Time! 5,887 Posts
July 18, 2007
In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat. Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.