Baked Lentils

This barbecue-flavored side dish has sweet and savory elements all wrapped into one!

Baked Lentils
Yield: 8 servings

Ingredients

• 1 cup uncooked French lentils
• 12 oz pkg bacon, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1/2 tsp minced garlic
• 6 oz can tomato paste
• 1/2 cup pure maple syrup
• 1/3 cup coconut sugar
• 1/4 cup water
• 3 Tbsp white vinegar
• 1 tsp salt
• 3/4 tsp ground mustard
• 3/4 tsp paprika
• 3/4 tsp chili powder
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg

Directions

1. Preheat oven to 350°F. Grease large casserole dish with nonstick cooking spray; set aside.
2. Prepare lentils according to package directions; set aside.
3. Cook diced bacon in large Dutch oven set over medium-high heat for 5-10 minutes. Drain excess grease, leaving a little behind to cook veggies. Add pepper and onion. Reduce heat to medium and cook 10 minutes, until veggies are translucent and tender. Add garlic and cook 2 minutes longer. Remove Dutch oven from heat.
4. Stir in lentils, tomato paste, maple syrup, coconut sugar, water, vinegar, and spices. Mix until thoroughly combined.
5. Pour mixture into prepared casserole dish. Cover with foil and bake 30 minutes. Remove foil and bake additional 30 minutes.
6. Allow dish to cool 15 minutes, then serve warm.

Recipe adapted from "Baked Beans" found on page 128 in Danielle Walker's Against All Grain Celebrations cookbook.

Pistachio Sugar Cookie Bars

My husband's favorite pistachio dessert from childhood was full of dairy: butter in the crust, milk to prepare the pudding, whipped cream on top... you get the point! Since the two of us try to limit the amount of dairy we consume, I was super excited when I stumbled upon this recipe that would evoke similar feelings of nostalgia while still accommodating our current dietary needs. His final verdict? They are just like a Lofthouse cookie! (And our youngest daughter has asked me to make this for her birthday next fall.) I'd call that a resounding win!

Pistachio Sugar Cookie Bars
Yield: 9x13 pan

Ingredients
Cookie Bars:

• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3/4 tsp almond extract
• 2 eggs, room temperature
• 1 (3.4 oz) pkg instant pistachio pudding mix
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking soda
• 1/4 tsp salt

Buttercream Frosting:

• 1/2 cup unsalted butter, room temperature
• 1/4 cup Crisco (original flavor in blue tub)
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• 3 Tbsp milk, plus more if needed
• green sprinkles, for decorating

Directions

1. Preheat oven to 375°F. Grease 9x13 baking dish with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream together butter and sugar. Mix in vanilla and almond extracts. Add eggs, one at a time, beating after each addition. Scrape down sides of bowl as needed.
3. Stir in dry pudding mix. Add one cup of flour, baking soda, and salt; mix until combined. Add remaining one cup of flour and mix until just combined.
4. Press dough *very* evenly into prepared pan. (Bars will not spread when baking, so this step is important!)
5. Bake for 12-14 minutes. Cool completely in pan on wire rack.
6. Once bars have cooled completely, prepare buttercream frosting. In stand mixer fitted with whisk attachment, combine butter, Crisco, salt, vanilla extract, and almond extract; mix until creamy.
7. Add powdered sugar, one cup at a time, and beat until smooth and creamy, adding milk to reach desired consistency.
8. Spread frosting over cooled sugar cookie bars and top with sprinkles.

Recipe adapted from Eat Cake For Dinner.

Crock Pot Pulled Pork (Chicken)

For an effortless - yet flavorful - dinner, load these five ingredients into the crockpot and you'll be thanking yourself later! Better yet, this recipe can be prepared with either pork or chicken - the choice is yours!

Crock Pot Pulled Pork (Chicken)
Yield: 8-12 servings

Ingredients
Pork:

• 3 lbs boneless pork butt (or pork shoulder)
• 2 (12 oz) cans Coca Cola
• 1/4 cup chili powder
• 3 Tbsp garlic salt
• 1+ cups BBQ sauce (I use Sweet Baby Ray’s Original)

Chicken:

• 2 lbs boneless, skinless chicken breast
• 1 (12 oz) can Coca Cola
• 2 Tbsp chili powder
• 1 1/2 Tbsp garlic salt
• 1/2+ cup BBQ sauce (I use Sweet Baby Ray’s Original)

Directions

1. Place pork (chicken) in slow cooker and season with chili powder and garlic salt.
2. Pour Coca Cola in slow cooker, adding just enough to almost cover pork (chicken) — you do not need to cover meat completely.
3. Cook on low 8 hours.
4. Remove half of liquid from slow cooker using a ladel into a bowl (reserve in case you need to add some moisture back in).
5. Shred pork (chicken) in slow cooker with two forks. Add BBQ sauce, stir, add more BBQ sauce and/or reserved liquid to reach desired consistency.
6. Cover and cook another hour on low to allow flavors to develop and meat to become juicy. Stir before serving.

Recipe adapted from The Novice Chef.

Crock Pot Sloppy Joes

With only four ingredients, this recipe is super simple yet packed with flavor. Better yet, it's comfort food at it's finest!

Crock Pot Sloppy Joes
Yield: 12 servings

Ingredients

• 3 lbs ground beef (or ground turkey)
• 1/3 cup brown sugar
• 1/3 cup yellow mustard
• 1 1/2 cups ketchup

Directions

1. Brown ground beef until no longer pink, then add to slow cooker.
2. Add remaining ingredients to slow cooker and stir to combine.
3. Cook on low for 3-5 hours. Stir before serving on hamburger buns.

Recipe adapted from Eating on a Dime.

Turkey Burgers

Warm weather means it's time to fire up the grill! This simple recipe requires minimal prep work and just a short cooking time, perfect for entertaining or a busy weeknight dinner. These delicious turkey burgers turn out juicy and flavorful every time!

Turkey Burgers
Yield: 4 patties

Ingredients

• 16 oz Jennie-O 93% lean ground turkey
• 1 Tbsp gluten free plain dried breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp (heaping) garlic powder
• 1/4 tsp (heaping) onion powder
• 2 tsp Worcestershire sauce

Directions

1. Add ground turkey to a medium mixing bowl. Sprinkle in breadcrumbs, spices, and Worcestershire sauce.
2. Gently break up meat to evenly incorporate seasonings.
3. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
4. Grill to desired level of doneness.
5. Serve on gluten free bun topped with cheese, tomato, lettuce, onion, pickles, bacon, avocado, ketchup, mayo, mustard, etc.
6. Enjoy!

Recipe adapted from Cooking Classy.

Perfect Paloma {Cocktail}

This refreshing cocktail can be enjoyed any time of the year, from a New Year's Eve party in the winter to a backyard barbeque in the summer!

Perfect Paloma {Cocktail}
Yield: 1 serving

Ingredients

• 2.75 oz grapefruit juice
• 1.5 oz tequila
• 0.5 oz agave syrup
• 0.5 oz lime juice
• 1.0 oz sparkling water

Directions

1. Combine all ingredients, except sparkling water, in cocktail shaker; shake to mix.
2. Pour over ice in small tumbler glass.
3. Top with sparkling water. Enjoy!

Recipe adapted from Patron Tequila.

Chex Scotcheroos

My husband and I have literally been together 14 years, almost to the day (November 29th marks the anniversary of our first date), and I had no idea this was his favorite childhood dessert! Needless to say, he was super excited when I made this recipe, which surprisingly, I never have before. While these bars traditionally call for Rice Krispies, he actually preferred this updated version to the original because of the added texture from the air pockets in the Rice Chex. (Go me!)

Chex Scotcheroos
Yield: 9x13 pan

Ingredients
Bars:

• 1 cup light corn syrup
• 1 cup sugar
• 1 1/2 cups peanut butter
• 6 cups Rice Chex cereal

Topping:

• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 1/2 cup peanut butter
• 1 tsp vanilla

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. For Bars: In large saucepan over medium-high heat, stir corn syrup and sugar until it comes to a boil. Immediately remove from heat and stir in peanut butter until smooth. Fold in cereal and pour into prepared pan. Gently flatten to form even layer.
3. For Topping: In small saucepan over low heat, combine semisweet chocolate, butterscotch chips, peanut butter, and vanilla. Stir until completely melted and smooth. Pour over cereal layer.
4. Allow to cool completely at room temperature before cutting into bars.

Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

Cocoa "Rice Krispies" Treats

During Hy-vee's Truckload Cereal Sale, I found these giant family size bags of Malt-O-Meal cereal for only $1 each. Want to know the best part (aside from the super low price)? They're gluten free! Since Kellogg's doesn't offer any gluten free cereal options (that I know of, anyway), I was super excited to find another mainstream cereal brand (in addition to General Mills) that does. Now I can (easily and cheaply) satisfy my craving for a homemade "Rice Krispies" treat!

Cocoa "Rice Krispies" Treats
Yield: 9x13 pan

Ingredients

• 1/4 cup coconut oil
• 5 cups mini marshmallows
• 7 cups Malt-O-Meal Cocoa Dyno-Bites

Directions

1. Grease 9x13 pan with nonstick cooking spray; set aside.
2. Melt coconut oil in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add cereal. Stir until evenly coated.
4. Lightly grease hand with nonstick cooking spray and press mixture into prepared pan. Cool before cutting into bars.

Recipe adapted from Kellogg's.

Mediterranean Quinoa Salad

This post is not so much a specific recipe as it is a flavor profile you can play around with to your liking!

While my husband and I were in Hawaii celebrating our 10 year wedding anniversary, he regularly ate a Mediterranean-style quinoa salad from the local ABC store. When we returned home to South Dakota, I did my best to recreate this dish that he enjoyed eating so much!

The finished product is a little bit different every time I make it because I just guesstimate the amount of each ingredient. Once the salad "looks" right, I do a taste test to make sure I like the balance of flavors and textures. Very scientific, I know! ;)

Mediterranean Quinoa Salad

Ingredients
quinoa
sun dried tomatoes
artichoke hearts
chickpeas (garbanzo beans)
feta cheese (crumbled)
pine nuts
sun dried tomato salad dressing (or other similar vinaigrette)

Directions
1. In medium-sized pot, combine 1 cup quinoa and 2 cups water. Bring to gentle boil over medium heat, then reduce heat to medium-low, and gently simmer until quinoa has absorbed all water. Remove from heat, cover pot, and let quinoa rest for 5-10 minutes. Uncover pot and fluff quinoa with fork. Put in refrigerator to cool completely.
2. While quinoa is cooling, drain sun dried tomatoes on paper towel to remove excess oil and then chop into smaller pieces. Drain water from artichoke hearts, slice into quarters, and then chop into smaller pieces. Drain liquid from chickpeas.
3. Toss all ingredients together in large serving bowl, starting with small amount of dressing and adding more to taste. (For reference, I used half jar of sun dried tomatoes, full can of artichoke hearts, half can of chickpeas, entire 4 oz container of crumbled feta cheese, and half bag of pine nuts.)
4. Salad is delicious served at room temperature and also stores well in refrigerator!

Gooey Cookies & Cream Double Chocolate Cake Bars

Here is a family favorite dessert that used to be chock full of gluten. The original recipe called for a boxed chocolate cake mix for the base and then crumbled Oreos on top. Obviously this recipe required some serious tweaking to make these bars gluten free!

Through trial and error, I figured out the perfect combination of made-from-scratch ingredients to replace the cake mix. Luckily, a number of different gluten free "Oreo" cookie options exist in the market. My mom sent me this box from Trader Joe's. (Glutino is another brand I've tried. Head over to this post to see what that package looks like.)

Gooey Cookies & Cream Double Chocolate Cake Bars
Yield: 9x13 pan

Ingredients
1 stick unsalted butter, softened
1 1/2 cups sugar
1 egg, room temperature
1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/4 cup milk (I use almond milk)
15 gluten free "Oreo" cookies
1/2 cup white chocolate chips
14 oz can sweetened condensed milk
1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. (This can be done by hand if you don't have a stand mixer.) Add egg; mix well.
3. Combine flour, cocoa, and baking powder in bowl. Add dry ingredients to creamed sugar in small batches, alternating with milk. Batter will be very stiff.
4. Press dough into prepared baking pan.
5. Crumble cookies on top of dough.
6. Sprinkle white chocolate chips over cookies.
7. Pour sweetened condensed milk over cookies and white chocolate chips.
8. Top with semisweet chocolate chips.
9. Bake 16-20 minutes, until cooked through. (White chocolate chips will start to brown slightly.)
10. Cool completely before cutting into bars.

Recipe adapted from Picky Palate.

Caramel Apple Bars

With two apple trees on our property, I have an abundance of fruit to cook with year round! During the summer and fall, when apples are in season, I bake with fruit picked fresh off the tree. Since we always end up with more apples than we can use right away, I peel, chop, and store the extra fruit in our freezer to bake with during the winter and spring when our trees are dormant (like I did today in the middle of March!).

Caramel Apple Bars
Yield: 9x13 pan

Ingredients
Crust:
 1/2 cup butter, softened
 1/4 cup shortening
 1 cup packed brown sugar
 1 3/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
 1 tsp salt
 1/2 tsp baking soda

Filling:
 4 1/2 cups chopped peeled tart apples
 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 11-oz package caramel bits plus 1/2 cup from another 11-oz package
 3 Tbsp butter

Directions
1. Preheat oven to 375°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In large bowl, cream butter, shortening, and brown sugar until light and fluffy. Add flour, oats, salt, and baking soda; mix well. Set aside 2 cups. Press remaining oat mixture into prepared pan.
3. For filling, toss apples with flour; spoon over crust. In saucepan, melt caramels and butter over low heat; drizzle over apples. Top with reserved oat mixture.
4. Bake for 25-30 minutes, or until lightly browned. Cool before cutting into bars.

Serving Suggestion: These bars taste delicious warmed up in the microwave with a scoop of vanilla ice cream on top!

Recipe adapted from Taste of Home.

Almond Flour Blondies

These blonde brownies are chewy, gooey, and filled with delicious morsels of semisweet and white chocolate!

Because this recipe calls for almond flour, the end product is a bit different than if you used a more traditional baking flour. The bars puff up nicely while baking and then sink as they cool. When you cut into them, they will appear under-cooked, but they are actually ready to eat! I recommend using a fork since they can be a bit crumbly. But, trust me, that first bite will be worth it!

(Before posting this recipe, I made sure to try it out a few times because I was skeptical of the results. I must be doing something right, though, because I've received rave reviews from my family every time!)

Almond Flour Blondies
Yield: 9x13

Ingredients
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup white sugar
2 eggs, room temperature
2 tsp vanilla
1 3/4 cup almond flour
1 tsp baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F.
2. Lightly grease 9x13 baking pan.
3. In bowl of stand mixer, cream together butter and sugars. Add eggs and vanilla; mix on high until light and fluffy, about 3 minutes.
4. Add almond flour, baking powder, and salt. Mix to fully incorporate. Stir in semisweet and white chocolate chips.
5. Pour dough into prepared baking dish. Smooth into an even layer. Bake for 20-25 minutes, until golden.
6. Allow to cool for at least a few hours or overnight. (They are easier to remove from the pan the longer they cool.)
7. Slice into bars and enjoy!

Recipe adapted from Meaningful Eats.

Rolo Cookie Bars

If you love the soft and chewy texture of a classic oatmeal chocolate chip cookie, then this is the recipe for you! These bars have all the makings of your original favorite, but with a slight twist: pockets of ooey, gooey caramel mixed throughout!

Rolo Cookie Bars
Yield: 9x13 pan

Ingredients
1 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs, room temperature
2 Tbsp milk (I use almond milk)
1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup semi-sweet chocolate chips
1 cup unwrapped Rolos (about 25-30 candies)

Directions
1. Preheat oven to 350°F. Prepare 9x13 pan with nonstick cooking spray. Set aside.
2. In stand mixer, cream butter and brown sugar. Add eggs, milk, and vanilla; mix well. Stir in flour, baking soda, salt, and oats.
3. Fold in chocolate chips and Rolos.
4. Spread dough in prepared baking dish. Bake for 20-25 minutes. The edges should be set and golden brown, and the tops of the bars should look mostly “dry.”
5. Allow to cool for at least 10 minutes before cutting.

Recipe adapted from Somewhat Simple.

Strawberry Pretzel Salad

Salad or Dessert? I'm not sure why this dish is called a salad because it is not healthy like a salad, but it is decadent like a dessert! The sweet, creamy middle layer paired with the strawberry-filled Jello on top complements the crunchy, buttery pretzel crust perfectly. That sweet and salty flavor combination will keep you coming back for more!

Strawberry Pretzel Salad
Yield: 9x13 pan

Ingredients
Bottom Layer:
 2 cups crushed gluten free pretzels
 4 1/2 Tbsp white sugar
 1/2 cup butter, melted

Middle Layer:
 1 cup white sugar
 2 (8 oz) packages cream cheese, softened
 1/2 cup sour cream

Top Layer:
 6 oz package strawberry Jello
 2 cups boiling water
 16 oz package frozen strawberries, chopped

Directions
1. Make Bottom Layer: Preheat oven to 350°F. Mix together pretzels, sugar, and melted butter. Press into bottom of greased 9x13 pan. Bake 10 minutes, or until lightly toasted. Cool completely.
2. Make Middle Layer: Beat sugar and cream cheese until smooth. Mix in sour cream. Spread evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Make Top Layer: Stir together Jello and boiling water. Mix in frozen strawberries. Stir until thawed. Carefully pour over cream cheese layer in pan. Refrigerate at least 1 hour, until Jello is set.

Notes
• Variation: Use 6 oz package orange Jello and 2 (11 oz) cans of mandarin oranges, drained, in place of strawberry ingredients in top layer.

Carrot & Raisin Salad

My favorite part of this refreshing side dish is the raisins. The longer you let this salad sit, the better it gets! Why? Because the raisins absorb all of the extra moisture, so they plump up and burst with juicy sweetness with every bite you take!

Carrot & Raisin Salad

Ingredients
5 cups grated carrots (about 2 lbs)
1/2 cup raisins
1 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp black pepper

Directions
1. Combine all ingredients in medium bowl. Toss to coat evenly.
2. Refrigerate a few hours, or overnight, before serving.

Recipe adapted from "Carrot and Raisin Salad" found on page 166 of The Joy of Cooking by Irma S. Rombauer.

Reese’s Fluffernutter Bars

This indulgent dessert combines two of my childhood favorites, fluffernutter sandwiches and Reese's peanut butter cups, into one outrageously sweet and decadent treat that is brimming with peanut butter, chocolate, and marshmallow!

Speaking of marshmallow, take a look at all that ooey, gooey yumminess oozing out of the middle (because who can actually wait for the bars to cool all the way down before cutting into them, right?!).

Reese’s Fluffernutter Bars
Yield: 9x9 pan

Ingredients
1/2 cup butter, softened
1/3 cup peanut butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2/3 cup chocolate chips
16 mini Reese's peanut butter cups (or 9-12 regular size)
7 oz jar marshmallow fluff*

*WARNING! Did you know that marshmallow fluff can be a hidden source of gluten? Beware of the generic or off-brands which are often cross-contaminated with wheat. I go with a national name brand like Kraft.

Directions
1. Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray (or line with parchment); set aside.
2. Combine butter and sugar in large bowl; beat until light in color and fluffy consistency (about 3 minutes).
3. Add egg, peanut butter, and vanilla, continuing to mix.
4. Add flour; mix until well combined. Fold in chocolate chips.
5. Press 2/3 of dough into bottom of prepared baking dish.
6. Unwrap and place peanut butter cups evenly over dough.
7. Spread marshmallow fluff over Reese's cups.
8. Cover with remaining dough and gently press to spread evenly.
9. Bake for 25 minutes, or until crust starts to turn golden brown.
10. Cool completely before cutting into bars.

Notes
• Double recipe for 9x13 pan and bake additional 10 minutes.

Recipe adapted from The Soccer Mom Blog.

Tangy Coleslaw

Having lived in Texas, I'm a big fan of BBQ, and one of the side dish staples is coleslaw! Sometimes I get a hankering for that cool, crunchy texture amidst all that creamy sauce. But not just any coleslaw will do... I want it to be full of flavor. That's where this recipe comes in! This bright and tangy side dish is sure to be a crowd-pleaser at your next picnic, potluck, or party.

Tangy Coleslaw
Yield: serving size varies

Ingredients
1 cup mayonnaise
2 tsp apple cider vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp sugar
16 oz bagged coleslaw mix
sliced green onions (optional, to taste)

Directions
1. Combine all ingredients in large bowl. Toss to coat evenly.
2. Refrigerate 2 hours before serving.

Recipe adapted from "Tangy Coleslaw" found on page 161 of The Joy of Cooking by Irma S. Rombauer.