CITRUS SLAW

FOR THE DRESSING:
1/2 cup nonfat plain yogurt
1/2 cup fat-free mayonnaise
2 tbsp. orange juice
2 tbsp. raspberry vinegar
1 tsp. dried tarragon
FOR THE SALAD:
1 (8 oz) can crushed pineapple in juice, undrained
5 cups packed shredded cabbage
1 navel orange, peeled, separated into segments and chopped
1 (11 oz) can mandarin oranges, drained

TO MAKE DRESSING:
Whisk yogurt, mayonnaise, juice, vinegar and tarragon.

TO MAKE SALAD:
Stir undrained pineapple into dressing. Add cabbage and oranges. Toss well.

Makes 6 servings
Source: Quick and Healthy Cooking Magazine, Prevention, Summer 1996