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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 T Apricot preserves
1/8 t Salt
1/8 t Ground ginger
1/8 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 106
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 151.6mg
Potassium: 543.1mg
Carbohydrates: 25.6g
Fiber: 5.6g
Sugar: 11.1g
Protein: 1.7g


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