Title: Parsnip-And-Carrot Slaw with Apricot Dressing
Categories: Salads
Yield: 4 Servings

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

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.