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Apr 3, 2010


4 C. finely chopped cabbage

1 1/2 C. cauliflower or broccoli, cut into bite-size pieces

1 1/2 C. frozen peas, thawed

1 1/2 C. sliced fresh mushrooms

1/2 C. sliced green onions

1/2 tsp. salt

1/2 tsp. salt-free herb and spice blend seasoning

4 T. bacon bits, real or imitation

Tomato wedges and sprigs of parsley for garnish


2/3 C. mayonnaise

1/3 C. honey mustard dressing

1 tsp. vinegar

1 tsp. Dijon mustard

1 1/2 tsp. granulated sugar

In large glass bowl, layer cabbage, cauliflower, peas, mushrooms and onions.

Sprinkle salt and herb seasoning evenly between layers.

In separate bowl, combine mayonnaise, salad dressing, vinegar, mustard and

sugar. Spread dressing evenly over top of the vegetables. Cover and

refrigerate overnight.

Before serving, sprinkle with bacon bits and garnish with tomatoes and


Yields 12 servings.