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Menu of the Month
Picnics, backyard barbeques and family vacations
take eating outdoors in June. These occasions call for recipes that are quick to
prepare, light and fresh in flavor, and hold up well to advance preparation. The
recipe for Cole Slaw below fits that description and makes a great companion to
grilled meat, poultry or fish or sandwiches. Pack it in a cooler or insulated
bag with a cold pack for transporting to your picnic site. Despite its
reputation, mayonnaise is not a hazardous food as long as it is handled
properly. In fact, commercially made (as opposed to homemade) mayonnaise is
fairly acidic making it a safe bet for picnic food.
Picnic Menu—Grilled Chicken, Raw Veggies, Cole Slaw, Fresh Fruit, Oatmeal
Cookies.
Cole Slaw
Dressing ingredients:
¼ cup mayonnaise (use fat free, reduced fat or regular)
1 tablespoon cider or red wine vinegar
3 packets artificial sweetener OR 3 teaspoons sugar
¼ teaspoon pepper
1 bag shredded cole slaw mix OR 3 ½ cups shredded cabbage plus ¼ cup shredded
carrots
2 tablespoons finely chopped onion
¼ cup chopped celery
¼ cup chopped green or red pepper
Place all dressing ingredients into bottom of large bowl and mix thoroughly. Add
slaw mix or cabbage and carrots, onion, celery and red or green pepper. Toss
well to blend. Cover and refrigerate for an hour or more for flavors to blend.
Makes 8 servings of ½ cup each.
Nutrition information per serving when made with reduced fat mayonnaise: 30
calories, 3g carbohydrate, 1g protein, 3g fat, 44mg sodium.
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