CURRIED CABBAGE & FRUIT SALAD (Derived from a recipe in Food Day Magazine ) 6-8 servings
Return to menu	Next salad recipe
Curry dressing 1 cup dairy sour cream 2 Tbsp white wine vinegar 1 Tbsp lemon juice 1 Tbsp granulated sugar 1/4 tsp curry powder 1/4 tsp ground cumin dash salt Make the dressing at least 3-4 hours ahead. Combine all ingredients above, adjust any to suit your taste, and refrigerate. Salad 1 head Chinese cabbage, white parts discarded, thinly sliced 2 Granny Smith apples, peeled, cored and diced 2 ribs celery, strings removed, diced or sliced 1-2 cups seedless green grapes, halved 1/2-1 cup pecans, chopped 2 firm bananas, sliced Combine ingredients listed above, except bananas. Add dressing and toss. Add bananas and toss gently. Serve on lettuce leaves if you wish.