Crisp Coleslaw Confetti Salad - cooking recipe

Ingredients

4 cups Coleslaw, and carrot salad blend
2 cups sugar snap peas
2 red peppers, cut into large chunks (about 2 cups)
1/2 cup green onion, slices (I used a Vidalia onion instead)
1/4 cup dry roasted peanuts
1 (15 1/4 ounce) can tropical fruit salad, drained
1/2 cup zesty Italian dressing (I used low-fat)

Preparation

Combine all ingredients except the dressing in a large bowl.
Add dressing and toss to coat.
Serve immediately.