One of my family’s favorite fall activities is apple picking; we never miss it. We love the outdoors, the hayride & the cool weather. Every year I always
ask beg my husband not to pick more apples than we can eat and he promises me we won’t, and every year I am stuck with tons and tons of apples and no place to store them. I end up putting apples in everything: cereal, yogurt…I even make little apple sandwiches with thin apple slices and cheddar cheese slices in between. I also put them in some of my salads. Here’s one to try – it’s jam-packed with antioxidants from the veggies, nuts, apples and cranberries. In fact, the only “unhealthy” ingredient is the sugar that’s in the cranberries, so if you can find cranberries with no sugar this is a meal no one can say anything bad about.
1 package broccoli slaw (12 oz.). You can make your own, too. (Mine was store-bought and had broccoli, cauliflower, carrots and red cabbage)
½ cup walnuts
¼ cup slivered almonds
½ cup cranberries
1 apple, chopped into cubes
1 apple, grated
2 tbsp Nayonnaise
Toast the walnuts: Pre-heat oven to 450. Spray a baking pan with cooking spray and place the walnuts in the pan. Toast for seven minutes.
In a serving bowl mix cole slaw with the walnuts and the rest of the ingredients. Serve immediately or refrigerate.