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Skillet Peach Slaw


Thursday, January 01, 2004
Appetizers-Side Dish
8 servings, ½ cup each
Vegetable oil cooking spray¼ C. sliced green onion
¼ C. chopped green bell pepper
¼ C. chopped red or yellow bell pepper
2 T. sliced almonds
¼ C. sugar
¼ C. white wine vinegar
4 C. coleslaw blend
1 C. chopped peaches, peeled (2 medium), can substitute frozen
2 T. lemon juice
Spray large skillet with vegetable oil cooking spray. Heat until hot. Add onion, peppers and almonds, cook 3-5 minutes, stirring frequently. Remove mixture from skillet and place in large serving bowl. Heat sugar and vinegar in skillet until bubbling. Remove skillet from heat. Add coleslaw blend, mix gently. Place coleslaw mixture in large serving bowl. Combine peaches and lemon juice in a small mixing bowl. Add to coleslaw mix, tossing until evenly coated. May be served warm or cold.
Nutrition Facts:
60 calories, 12g carbohydrate, 1g protein, 1.2g fat, 0.1g saturated fat, 0mg cholesterol, 1.7g dietary fiber, 8mg sodium
Adapted recipe by Rachel Cly, RD, LD
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