Apple Sunrise Slaw

I use to swear that I would never ever eat anything that contained the words Light, Low-Fat, Reduced-Fat, etc. But then I gained weight eating, blogging and eating some more. So with doing Weight Watchers and watching every little calorie and gram of fat that has gone into my body, I caved in to the Lights and Low-Fat. I'm not going to lie, I don't notice the difference.

If I'm making a sandwich and want to spread on some mayo, I use the real stuff, but if I'm using larger quantities, I use the light stuff. Did you know that 1 tbsp of real mayonnaise is 3 points??? I have only 23 points to work with each day, I'm not going to waste it on mayo!

I found this recipe for Apple and Carrot Salad on Weight Watchers Kitchen Companion. I made it according to directions and took a bite.....bland! No taste! Uh oh! Then I suddenly remembered that Laurie from Simply Scratch made a similar Apple & Cabbage Slaw with a creamy dressing that looked delicious. I combined the two recipes and created Apple Sunrise Slaw!

Why the "sunrise"? 

Because I couldn't find pre-cut matchstick carrots at the grocery store and could only find a bag of "Sunrise Slaw" veggies which is a combination of carrots, red cabbage and broccoli. I'm sure I could have just bought carrots and cut them myself, but I'm a full time nursing student on a diet, I gotta have some convenience! Besides, I ended up loving the blend of colors in this dish from the sunrise mixture, but you could use pre-cut carrots too.

 Here is what you are going to need {4 servings}:
-1 Apple, cored, thinly sliced, cut into matchsticks
-2 tsp Lemon Juice
-1-1/2 cup Sunrise Slaw veggies (or matchstick carrots)
-1/8 cup chopped Chives
-2 oz. reduced fat Feta Cheese
-1/4 cup Light Mayonnaise
-1 tbsp Honey
-1 tbsp Apple Cider Vinegar
-1/2 tsp Salt
-1/4 tsp Pepper

Place the sliced apples in a large bowl and toss with lemon juice. Add sunrise slaw, chives and feta cheese. In a small bowl, combine the mayonnaise, honey, cider vinegar, salt and pepper. Whisk until combined. Pour dressing over slaw mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes to an hour before serving.

1 serving = 3/4 cup

106 calories and 4.8 grams fat

Only 2 points!

Recipe Inspired by Weight Watchers and Simply Scratch