Parsnip-and-carrot slaw with apricot dressing

4 Servings

Ingredients

Quantity Ingredient
2 cups Coarsely shredded parsnip
2 cups Coarsely shredded carrot
1 cup Coarsely shredded celery root
½ cup Plain nonfat yogurt
2 tablespoons Apricot preserves
⅛ teaspoon Salt
⅛ teaspoon Ground ginger
⅛ teaspoon Pepper

Directions

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@... on Jan 28, 1997.

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