1 can (20 oz.) crushed pineapple OR pineapple tidbits in juice
1/2 package coleslaw mix OR 4 cups shredded cabbage and carrots
1/2 cup raisins
Drain pineapple well, saving 1 Tbsp of juice. Combine pineapple, coleslaw and raisins in a large bowl.
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1/2 cup peach yogurt
1/8 tsp cinnamon
1 Tbsp pineapple juice
Stir together yogurt, cinnamon and pineapple juice in a small bowl. Pour yogurt mixture over coleslaw and fruit mixture. Stir gently to coat.
For a variation, add /2 cup slivered almonds (for tastier almonds, spread them in a pan and bake at 375°F for 10 minutes to toast). Stir in almonds just before serving.
Source: http://www.health.state.mn.us
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