>> Salad From FMCA Magazine (wonderful salad, makes alot!)
Lucy Weidner | Menomonie, Wisconsin
1 – 16oz bag shredded cabbage for Cole slaw
2 tbsp sugar
1 cup sliced almonds
1 cup dried cranberries
1 small can pineapple tidbits well drained
1 cup seedless grapes, cut in half
1 cup bottled poppy seed dressing
1 cup crisp Chinese noodles
Put shredded cabbage into a 2 gallon zip top bag and sprinkle with the sugar. Close bag and mix by jostling. Add the almonds, cranberries, pineapple, and grapes. Close the bag and work it gently to mix the ingredients. Add the dressing and mix again. Chill.
Mix the bag again, pour into a serving bowl and sprinkle with Chinese noodles.