Parsnip-and-carrot Slaw With Apricot Dressing
| 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)
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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