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Pineapple Slaw 1 15 ounce can pineapple chunks 3 tablespoons olive oil 2 tablespoons white balsamic vinegar ½ teaspoon grated orange rind ½ teaspoon celery seeds ¼ teaspoon salt ¼ teaspoon dry mustard 1 package shredded cabbage (10 ounces) 2 large oranges, peeled and sectioned 1 large apple cut into small chunks Drain the pineapple, reserving 1/3 cup juice Whisk together reserved 1/3 cup pineapple juice, oil, and next 5 ingredients in a large bowl until well blended. Add pineapple chunks, cabbage, orange and apple; toss gently. Cover and chill well. Yield 6 servings |