2 c. shredded cabbage
1 c. shredded carrots
8 oz. can pineapple tidbits, drained, reserving liquid
1/2 c. mayonnaise
1/2 c. dairy sour cream
1 tbsp. honey
1/4 c. chopped pecans
1 banana, sliced

In medium bowl, layer cabbage, carrots and pineapple. In small bowl, combine mayonnaise, sour cream, honey and 1 tablespoon of the reserved pineapple liquid; blend well. Spoon and spread dressing over top of salad; sprinkle with pecans. Refrigerate until serving time. Just before serving, add sliced banana and toss gently. 8 (1/2 cup) servings.

Food Processor directions:

To shred cabbage, first slice using slicing blade, then chop with a few on/off turns until of desired texture. Shred carrots using shredding blade. Continue as directed above.