| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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