 | | Directions | DRESSING - Makes approximately 2 cups
In a heavy, small sauce pan, combine sugar, oil, sugar, vinegar, dry mustard, and celery seed.
On stovetop at a medium heat setting, bring to a boil, stirring occasionally until sugar is dissolved. Remove from heat and cool slightly. Add salt to taste.
Allow dressing to cool completely. If made a day ahead, refrigerate until serving. Prior to serving, let dressing warm to room temperature.
SALAD
In a salad bowl, combine coleslaw, red onion, grapes, and oranges.
Pour approximately 1 cup of dressing and serve. Add more dressing if desired. Remaining dressing can be kept refrigerated for 3 to 4 days. |
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Prep Time: 10 minutes
Cook Time: 5 minutes
Container: Salad bowl
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | DRESSING |
| - | | 3/4 cup sugar |
| - | | 3/4 cup canola oil |
| - | | 1 cup vinegar |
| - | | 1 teaspoon salt |
| - | | 3/4 teaspoon dry mustard |
| - | | 1 teaspoon celery seed |
| - | | SALAD |
| - | | 3/4 cup fresh orange sections (approximately 2 oranges) |
| - | | 1 cup red grapes, halved |
| - | | 16 ounces coleslaw mix |
| - | | 1/4 cup red onion, diced |
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