Apple Bacon Coleslaw

Ingredients

• 4 Slices Bacon
• 1 Small Head Of Green Cabbage (Shredded)
• 1 Small Head Of Red Cabbage (Shredded)
• 6 Ounces Broccoli Slaw Mix
• 1 Medium Carrot (Grated)
• 1/8 Small Bunch Of Scallions (Minced)
• 1 Medium Granny Smith Apples
• 1/4 Cup Dried Cranberries
• 1/4 Cup Toasted Walnuts (Chopped)



Greek Yogurt Dressing

• 1/2 Cup Greek Yogurt
• 1/4 Cup Mayonnaise
• 1 Tablespoon White Vinegar
• 1/2 Tablespoon Lemon Juice (Freshly Squeezed)
• 1/2 Clove Garlic (Minced)
• 1/4 Teaspoon Salt & Freshly Ground Black Pepper

Directions

1. In a large cast-iron skillet, fry bacon over medium-high heat for 5-7 minutes or until crispy. Transfer to a paper towel-lined plate to dry.
2. In a large mixing bowl, combine both shredded cabbages, broccoli slaw, carrot, and scallions. Toss well and set aside.
3. In a small mixing bowl, make the dressing by whisking together the yogurt, mayo, vinegar, lemon juice, garlic, salt & pepper until smooth. Set aside.
4. Core & julienne apples and chop the bacon and then add the apples, bacon, cranberries, walnuts, and dressing to slaw mixture. Toss well and serve.