Nutty cabbage salad with beets and blue cheese
packaged coleslaw mix (shredded cabbage and carrots)
shredded red cabbage
canned beets without added salt
16 oz, drained and thinly sliced
fat free mayonnaise
¼ cup(s), crumbled
- In a large bowl, combine slaw, cabbage and beets. Add mayonnaise and blue cheese; toss to mix and coat.
- Toast walnuts in a small nonstick skillet over medium-high heat, shaking pan frequently, until golden brown, about 2 to 3 minutes; sprinkle over salad. Yields about 1 cup per serving.