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Carrot Pineapple Salad
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2 cups shredded cabbage
1 (15 1/2-ounce) can pineapple chunks, drained
1 cup shredded carrot
1/3 cup slivered almonds, toasted
2/3 cup mayonnaise
2/3 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon grated onion
1/4 teaspoon salt
Combine cabbage, pineapple chunks, carrot, and almonds in a large bowl, and toss gently.
Combine mayonnaise and remaining ingredients, stirring until smooth. Pour dressing mixture over cabbage mixture and toss gently. Cover and chill thoroughly.
Makes 6 servings.
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