by Heather Harris-Brady

This is a nice bright side dish for spring. It’s also healthier, since my dressing is based on yogurt and not mayo.

Honey-Mustard Fruit Slaw, Makes six servings

1-1/2 c. plain nonfat yogurt
1/3 c. honey
2 T. dijon mustard
1 T. sugar
One lemon

3 c. finely shredded green cabbage
2 apples
1 firm pear

Juice the lemon into 3 c. water in a bowl. Peel and dice the fruit, add it to the lemon water.

Combine the first four ingredients in a bowl and mix well.


Fold the cabbage into the dressing.


Drain (but don’t rinse) the fruit and fold it into the cabbage mixture.


Refrigerate for at least an hour (and up to four hours) before serving. Garnish with chopped walnuts or pecans.