Mandarin pecan slaw
MANDARIN PECAN SLAW
One 10-ounce package coleslaw mix
1/2 cup Libby’s Splenda-sweetened mandarin oranges, drained, chopped
1 tablespoon minced red onion
1/4 cup diced green pepper
1/3 cup chopped pecans, toasted
1/2 cup Hellmann’s Light mayonnaise
1 tablespoon white vinegar
1 tablespoon Splenda
Freshly ground black pepper
In a large bowl combine the coleslaw mix, oranges, onion, green pepper, and pecans. In a small bowl stir together the mayonnaise, vinegar, Splenda, and black pepper. Pour over the cabbage mix. Chill for at least two hours. Makes 10 servings.
Per Serving: 69 Cal; 1 g Protein; 6 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 91 mg Sodium
__________________
~Beth~
Little Victories; Grand Rapids, MI
Bariatric Support Group
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there IS cause for joy." 
- Geneen Roth
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