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ing drippings in wok. Set bacon aside. Add vegetables to wok; stirfry over high heat (350 degrees) for 8 to 10 minutes. Cover, reduce heat, and simmer 5 minutes. Sprinkle with bacon. Yield: 6 servings.
Fruited coleslaw
1 (1-ounce) package buttermilkstyle salad dressing mix
1/2 medium-size green cabbage, shredded
1 cup shredded red cabbage
1 cup coarsely chopped walnuts, toasted
2 red apples, unpeeled and sliced
Prepare salad dressing mix according to the package directions. Refrigerate for 30 minutes. Combine remaining ingredients in a large bowl. Add 1 to 11/2 cups salad dressing; toss well. (Reserve remaining salad dressing for other uses.) Cover and chill. Yield: 10 servings.
A sweet vinegar dressing adds zest, but no fat to this crsps coleslaw. The vegetables add lots of color and provide good amounts of vitamins A and C.
Coleslaw
1/2 medium head cabbage (about 1 pound)
1 carrot, shredded
1/2 cup plus 2 Tbsp. water
1/8 to 1/4 cup sugar
91.3%