Spinach and Cabbage Slaw

Spinach and Cabbage Slaw

Spinach and red bell pepper bring extra color and nutrition to easy-to-fix coleslaw.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

6

servings

2
cups coleslaw blend (from 1-lb bag)
2
cups torn fresh spinach leaves
1/2
cup thin bite-size strips red bell pepper
1/4
cup light ranch salad dressing
1/4
teaspoon dried dill weed
  1. In large bowl, toss all salad ingredients. Refrigerate at least 15 minutes to blend flavors.
Makes 6 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Adding spinach and red pepper boosts the vitamin content of this salad. Spinach is an excellent source of vitamin A, vitamin K, and folic acid. Red pepper provides vitamins A and C.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 35
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 115mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Vegetable;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.