Download this recipe.
1 red apple, chopped
Lemon juice
6 cups shredded cabbage
1 cup red seedless grapes
1 (20-ounce) can pineapple chunks in unsweetened juice, drained
1 cup sour cream
1 tablespoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/3 cup chopped walnuts, toasted
1. In large bowl, sprinkle chopped apple with lemon juice. Add cabbage, grapes and pineapple; toss gently.
2. In small bowl, combine sour cream, sugar, 1 teaspoon lemon juice and salt; blend well. Pour sour cream mixture over cabbage mixture; toss until well coated. Serve immediately, or cover and refrigerate until serving time.
3. Just before serving, sprinkle with walnuts.
TIP: * To toast walnuts, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until golden brown, stirring frequently.
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