Grilled Maple-Apple Slaw

• 12 cup sunny Italian dressing
• 1 tablespoon Dijon mustard
• 2 teaspoons pure maple syrup
• 2 gala apples, cored and quartered
• 6 cups cabbage, and carrot blend (about 3/4 of a bag)
• 12 cup sliced green onion
• 12 cup pecan pieces, toasted
• 14 teaspoon salt
• 14 teaspoon pepper

1. Preheat barbecue to high and lightly oil grill.
2. Whisk dressing with mustard and maple syrup.
3. Toss 2 tablespoons dressing with apple pieces.
4. Grill apples, turning once, until well marked, but still firm, 2-3 minutes.
5. Cool until easy to handle, and chop into bite-size pieces.
6. Toss coleslaw blend with apples, remaining dressing, green onions, pecans, salt and pepper.
7. Let stand at least 15 minutes before serving.
8. Extra salad can be reserved tightly covered in refrigerator up to 3 days.

sunny italian dressing, mustard, maple syrup, gala apples, cabbage, green onion, pecan, salt, pepper

Taken from www.food.com/recipe/grilled-maple-apple-slaw-371271 (may not work)