Categories: Salads

Ingredients

• 1/2 cabbage small, white, shredded
• 4 carrots, finely shredded
• 1 16 oz. can pineapple cubes, drained
• 1 tablespoon prepared mustard
• 1 tsp. salt
• 1/2 cup olive oil
• 3/4 cup evaporated milk
• 3 tablespoons white wine vinegar
• black pepper

Directions

1. Mix the condensed milk, mustard and alt together in a bowl.

2. Gradually mix in the oil, 1 drop at a time, beating constantly until thickened.

3. Continue to add the oil in a thin stream, beating constantly.

4. Gradually beat in the evaporated milk, then the vinegar and pepper.

5. Mix the cabbage, carrot and pineapple cubes together in a large bowl. Pour over the dressing and toss well, ensuring all the ingredients are thoroughly coated.

6. Put in glass serving bowl. Chill in frig. until ready to serve. Best if chilled over night.

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