- This recipe makes 8 servings
½ cup Sunny Italian Dressing 125 mL
1 tbsp Grainy Dijon mustard 15 mL
Pure Maple Syrup
2 Gala apples, cored and quartered
6 cups Coleslaw, Cabbage and Carrot Blend (about ¾ bag) 1.5 L
½ cup sliced green onions 125 mL
½ cup Pecan Pieces, toasted 125 mL
¼ tsp salt 1 mL
¼ tsp pepper 1 mL
Preheat barbecue to high and lightly oil grill. Whisk dressing with mustard and maple syrup. Toss 2 tbsp (30 mL) dressing mixture with apple pieces. Grill apples, turning once, until well marked but still firm, 2 to 3 min. Cool until easy to handle and chop into bite-size pieces.
Toss coleslaw blend with apples, remaining dressing, green onions, pecans, salt and pepper. Let stand for at least 15 min. before serving. Extra salad can be reserved, tightly covered, in refrigerator up to 3 days.