Andrea's Kitchen

Cranberry Walnut Salad

1 cup walnuts, coarsely chopped

1 cup dried cranberries

2 cups red cabbage, finely chopped

2 cups green cabbage, finely chopped

¼ cup thinly sliced red onion

Dressing

½ cup cider vinegar

½ veggie oil

In a small bowl, mix dressing ingredients together.  Put the chopped salad ingredients into another big bowl & toss with dressing.  Cover & refigerate about 3 hours before serving.  Stir & drain off all liquid before serving.  Keeps for about 5 days, covered & refrigerated.

Enjoy!

Nutrition Information :

Yield: 6 servings

Calories per serving: 366

Fat: 25g

Protein: 4g

Carbohydrate: 35g

Fiber: 4g

Sodium: 10mg