Fruited Cabbage Salad
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1/2 cup sliced almonds
1 small head cabbage
1 can (20 ounces) mandarin oranges, drained
1 can (16 ounces) pineapple chunks, drained
1 cup green pepper, diced
1/4 cup green onions, finely chopped
3/4 cup Italian-style salad dressing
1/4 teaspoon salt
1/4 teaspoon pepper
Toast almonds in small non-stick skillet over medium heat about 5 minutes; reserve. Cut cabbage into quarters. Remove core and damaged outer leaves. Cut into fine shreds. There will be about 5 cups. Put in large bowl; add drained oranges and pineapple, green pepper, green onions, almonds and salad dressing; toss to mix. Add salt and pepper, to taste.
Cover with plastic wrap; refrigerate several hours to chill.