Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Parsnip & Carrot Slaw With Apricot Dressing Followup-To: rec.food.cooking Date: 29 Feb 2000 12:38:27 GMT Organization: attcanada.net Lines: 23 Approved: phill@rt66.com Message-ID: <015201a912a0$6a4fa2a0$05a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39954 Low-Fat Parsnip & Carrot Slaw With Apricot Dressing 2 cs. coarsely shredded parsnips 2 cs. coarsely shredded carrots 1 c. coarsely shredded celery root 1/2 c. plain nonfat yogurt 2 Tbsps. apricot preserves 1/8 tsp. salt 1/8 tsp. ground ginger 1/8 tsp. pepper 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. Makes 4 servings. Calories 142 Fat 0.5 g Carbs 33 g Sodium 162 mg Fiber 4.5 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.