- 14 oz. bag coleslaw
- 2 cup pineapple tidbits, drained
- 1C dried cranberries
- 1/2 C chopped walnuts
- 1/4 C apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
In a bowl, mix coleslaw, pineapple, cranberries and walnuts.
In a small bowl, whisk vinegar, maple syrup and olive oil.
Pour on the salad, adding salt and pepper to taste . Toss well.
Refrigerate at least one hour, or overnight.