This is a yummy, quick side dish for any meal. It came from using ingredients I had on hand. This salad tastes so fresh and I love the hint of toasted pecans. Happy eating!
In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.
Per Serving: 265 calories; protein 2g; carbohydrates 13.2g; fat 23.4g; cholesterol 15.9mg; sodium 286.8mg.