The addition of sliced shallot, chopped apple and fennel elevate packaged coleslaw to tasty new heights.
4 red apples, diced with peel
5 bananas, sliced
1 (12-ounce) package frozen blueberries, thawed and drained
10 tangerines, peeled and segmented
3 pounds green grapes, washed and stemmed
3 (20-ounce) cans pineapple slices, cut in half
3 pounds fresh strawberries, washed, hulled and sliced
Tangy Fruit Dressing:
1 cup dairy sour cream
1/4 cup powdered sugar
1 tablespoon fresh lemon juice
- Whisk shallot, vinegar, salt and pepper in a large non-reactive bowl. While whisking, add oil by pouring in a thin stream down the side of the bowl. Whisk until all oil is incorporated. Taste and adjust seasoning as desired.
- Add slaw, fennel and apple slices to vinaigrette and toss to coat. Taste again and adjust seasoning if desired.
Makes 10 to 12 servings.
Recipe provided courtesy of Jarlsberg, Woolwich Dairy, García Baquero, and Old Amsterdam cheeses, through ECES, Inc., Electronic Color Editorial Services.