Recipe: Jackstraw Salad (using apple, green pepper, and cabbage)

JACKSTRAW SALAD

1 medium red apple (about 4 oz)
1/2 cup green bell pepper strips
1/2 cup celery sticks
3/4 cup shredded cabbage
1/4 cup thinly sliced onion rings
1/3 cup poppy seed dressing
crisp lettuce leaves (to serve)

Remove core and stem of apple; leave skin on. Cut apple crosswise into 1/4 rings; cut each ring into thin stick about 1/8 inch wide.

Combine all ingredients except lettuce in a large bowl and toss lightly to mix Poppy Seed Dressing thoroughly.

Serve on crisp lettuce.

Servings: 4
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess