Name: Basil Blue Cheese Coleslaw with Dried Cranberries & Greek Yogurt
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 cups shredded cabbage; 1 cup matchstick carrots; 1 cup baby spinach leaves, sliced into thin strips; 2 Tablespoons red onion, chopped; 2 Tablespoons basil leaves, sliced into strips; 1/4 cup plain nonfat Greek yogurt; 2 – 3 Tablespoons light mayonnaise; 1 Tablespoon fresh-squeezed lemon juice; 2 Tablespoons chives or green onions, snipped; 2 oz. blue cheese, crumbled; 1/2 cup dried cranberries

Ingredients

Scale

3 cups shredded cabbage
1 cup matchstick carrots
1 cup baby spinach leaves, sliced into thin strips
2 Tablespoons red onion, chopped
2 Tablespoons basil leaves, sliced into strips
1/4 cup plain nonfat Greek yogurt
2 – 3 Tablespoons light mayonnaise
1 Tablespoon fresh-squeezed lemon juice
2 Tablespoons chives or green onions, snipped
2 oz. blue cheese, crumbled
1/2 cup dried cranberries

Instructions

In a medium mixing bowl, toss together the cabbage, carrots, spinach, red onion and basil leaves.
In a separate smaller bowl, mix together the Greek yogurt, mayo, lemon juice, and chives. Pour the dressing onto the cabbage mixture and toss to coat.
Stir in the blue cheese and cranberries. Enjoy immediate or put in a covered container in the fridge for later.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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