Bob's workplace had a summer picnic/potluck recently. One of the dishes that I enjoyed was an unusual coleslaw. The woman who made it was happy to share the recipe and I made it myself for Labor Day. It's a recipe that is simple to make, and is able to be made in advance. I think you'll like it!
Pineapple Grape Cole Slaw
14 ounce bag coleslaw
20 ounce can pineapple tidbits, drained
1 1/2 cups red grapes, halved
3/4 cup sliced almonds
1/2 cup real mayonaisse
1/2 cup sour cream
3 tablespoons sugar
2 tablespoons vinegar
2 teaspoons poppy seeds
Stir together dressing ingredients and set aside.
In large bowl, mix the coleslaw, pineapple and grapes. Stir dressing into mix.
Cover and refrigerate overnight. Before serving, place almonds on top of salad.