Jackstraw Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
apples
red |
|
| ½ | cup |
green bell peppers
strips |
|
| ½ | cup |
celery stalks
|
|
| ¾ | cup |
cabbage
shredded |
|
| ¼ | cup |
onions
rings, thinly sliced |
|
| ⅓ | cup |
salad dressing, creamy
poppy seed |
* |
| 1 | x |
lettuce leaves
crisp |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
apples
red |
|
| 118 | ml |
green bell peppers
strips |
|
| 118 | ml |
celery stalks
|
|
| 177 | ml |
cabbage
shredded |
|
| 59 | ml |
onions
rings, thinly sliced |
|
| 79 | ml |
salad dressing, creamy
poppy seed |
* |
| 1 | x |
lettuce leaves
crisp |
*
|
Directions
Remove core and stem of apple; leave skin on.
Cut apple crosswise into ¼ rings, cut each ring into thin stick about ⅛ inch wide.
Combine all ingredients except lettuce in a large bowl and toss lightly to mix Poppy Seed Dressing throughly.
Serve on crisp lettuce.
