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Old 07-10-2002, 12:08 PM   #16  
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I made this over the fourth and got many recipe requests from non-WW and WW alike! It was delicious and very easy to make. I did substitute balsamic vinegar for the red wine because it's what I had in the house. I think the red wine would have been slightly better, but not by much...the balsamic was dee-lish! Thanks for a great recipe.
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Old 08-07-2002, 02:56 AM   #17  
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We recently got this recipe at a meeting. I hope it is what you are looking for:

2 hard boiled eggs
2 10oz bags of cauliflower
1/2 chopped onion
4TBSP. Fat Free Mayo
2TBSP bacon bits

cook and cool cauliflower and mix in remaining ingredients. 1 cup = 1.5 points
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Old 08-12-2002, 08:24 PM   #18  
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Thanks for the recipe. Although it isn't the one I was looking for, it really looks good and I will try it. Thanks again.
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Old 10-05-2002, 06:18 PM   #19  
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Does it call for 1/2 a can of the soup or is it 1/2 fat soup???
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Old 10-05-2002, 07:17 PM   #20  
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Its 1 Can of 1/2 fat cream of celery soup (Campbells)
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Old 10-12-2002, 09:15 PM   #21  
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Default in search of: cole slaw with pineapple

I recently ate at a Sweet Tomatoes Restaurant in Orlando, and tried their cole slaw, and it was GREAT. It APPEARED to have only 2 things in it, the shredded cabbage and crushed pineapple, with a really good thinish (as in NOT thick and creamy) lighter tasting dressing. Does any one have anything close to this, that they might care to share. My S-I-L said she remembered a WW Cole Slaw recipe for many years ago made with pineapple.
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Old 08-06-2004, 01:12 PM   #22  
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Default Pineapple Coleslaw

I make a Pineapple Coleslaw that contains a little low fat mayo, lots of garlic salt or powder, a big can of crushed pineapple, and shredded cabbage. You can mix it according to your own preferences. I hope this helps!!
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Old 08-06-2004, 04:02 PM   #23  
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Default Cold Slaw

I think Sweet Tomatoes thins their mayo with milk and probably add sweetener. You could try thinning the mayo and add some Splenda. That is the kind of dressing I would use on fruit.

Try plain yogurt with Splenda and see if you get the taste you want.

Ann
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Old 12-30-2004, 09:07 PM   #24  
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Do you know the points for this?

SueJo
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Old 01-03-2005, 11:53 AM   #25  
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Its is 2 Points per 1 cup serving.... :-)
Sounds Delish!!!!! Thanks 4 Posting...
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Old 01-12-2005, 10:16 PM   #26  
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From your ingredients, it looks like it would make 18 servings only if they were 1/2 cup each.

Also, this salad "shrinks" if it sets for any length of time. Be careful of serving size.

I've had this recipe for years, using seasoned rice vinegar.

Karen
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Old 01-15-2005, 01:46 PM   #27  
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This is a great recipie. I thought it was 3 pts ber Cup though.
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Old 10-28-2005, 10:07 PM   #28  
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Default KFC Coleslaw Clone

8 Cups Cabbage, grated
1/4 Cup Carrot, grated
2 Tablespoons Onion, minced
1/3 Cup Splenda Granular
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 Cup Skim Milk
1/2 Cup Fat Free Mayo
1/4 Cup Buttermilk
1 1/2 Tablespoons White Vinegar
2 1/2 Tablespoons Lemon Juice

Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice). This is easier if you use a food processor. Combine the Splenda, salt, pepper, milk, mayo, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots and onion. Mix well. Cover and refrigerate for at least 2 hours before serving.

Serves: 6 (1 Cup Each)
Per Serving: 61 Calories; trace Fat (6.0% calories from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Points: 1
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Old 10-28-2005, 10:10 PM   #29  
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Default Potato Salad

2/3 Cup Kraft Fat-Free Mayonnaise
3 Tablespoons Skim Milk
1/4 Cup Hormel Bacon Bits
1 teaspoon Dried Parsley Flakes
1/4 teaspoon Black Pepper
18 oz. Peeled and Chopped Cooked Potatoes (weigh after cooking)
3/4 Cup Finely Chopped Celery
1/4 Cup Finely Chopped Onion
2 Hard Boiled Eggs, chopped
1 teaspoon Prepared Mustard
Salt to Taste

In a small bowl, combine the mayonnaise, skim milk, bacon bits, parsley flakes, pepper, and salt. Set aside. In a large bowl, combine potatoes, celery and onion. Add eggs. Mix gently to combine. Stir in mayonnaise mixture. Cover and refrigerate over night. Gently stir again just before serving.

Serves: 7 (1/2 Cup Each)
Per Serving: 153 Calories; 4g Fat (22.6% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates

Points:3
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