| 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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