CRUNCHY CABBAGE SALAD

INGREDIENTS

- 5 cups coarsely shredded cabbage
- 1 pound can pineapple tidbits in juice, well drained
- 8 ounce can water chestnuts, drained and chopped
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/3 cup chopped toasted pecans
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup light sour cream

DIRECTIONS

Place all of the ingredients except for the mayonnaise
and sour cream in a large bowl and toss to mix.

Combine the mayonnaise and sour cream, add to the cabbage
mixture, and toss to mix well. Cover the salad and
refrigerate for at least 1 hour before serving.