Parsnip-And-Carrot Slaw with Apricot Dressing

4 Servings

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Parsnip-And-Carrot Slaw with Apricot Dressing Ingredients

2 c Coarsely shredded parsnip	2 tb Apricot preserves
2 c Coarsely shredded carrot	1/8 ts Salt
1 c Coarsely shredded celery	1/8 ts Ground ginger
1/2 c Plain nonfat yogurt	1/8 ts Pepper

Instructions for Parsnip-And-Carrot Slaw with Apricot Dressing

Combine first 3 ingredients in a bowl; toss well. Combine yogurt and next 4 ingredients; stir well. Add to vegetable mixture; toss gently to coat. Yield; 4 servings (serving size: 1 cup). Per serving: 132 Calories; 0g Fat (3% calories from fat); 4g Protein; 31g Carbohydrate; 1mg Cholesterol; 158mg Sodium Recipe by: Cooking Light, October 1994, page 152 Posted to MC-Recipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.

Main Ingredient: CarrotsCuisine: Uncategorized

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