Folks might think this colorful vegetable salad is too beautiful to eat. But they'll get over that soon enough when they taste how delicious it is!
What You Need
Original recipe yields 10 servings
4 cups coleslaw blend (cabbage slaw mix)
2 cups sugar snap peas
2 large red pepper s, cut into strips (about 2 cups)
1/2 cup green onion slices
1/4 cup PLANTERS Dry Roasted Peanuts
1 can (15.25 oz.) tropical fruit salad, drained
1/2 cup KRAFT Zesty Italian Dressing
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Let's Make It
Combine all ingredients except dressing in large bowl.
Add dressing; toss to coat.
Save 2 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing.
Prepare as directed, substituting 2 cups sliced fresh strawberries for the canned fruit salad and 1/4 cup PLANTERS Honey Roasted Peanuts for the regular peanuts.
Prepare as directed, omitting the peanuts; cover and refrigerate several hours or overnight. Stir in peanuts just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.