Recipe - Parsnip-And-Carrot Slaw With Apricot Dressing

2 cup Coarsely shredded parsnip
2 cup Coarsely shredded carrot
1 cup Coarsely shredded celery
root
One half cup Plain nonfat yogurt
2 tablespoon Apricot preserves
1/8 teaspoon Salt
1/8 teaspoon Ground ginger
1/8 teaspoon 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.
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 MCRecipe Digest V1 #400 by igor@digex.net on Jan 28, 1997.