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Parsnip Carrot Slaw
2 cups coarsely shredded parsnip
2 cups coarsely shredded carrot
1 cup coarsely shredded celery root
1/2 cup plain non-fat yogurt
2 tbsp. apricot preserves
1/8 tsp. salt
1/8 tsp. ground ginger
1/8 tsp. pepper
Combine first 3 ingredients in large bowl. Toss well. Combine yogurt
and the
next four ingredients, stir well. Add to vegetable mixture, toss gently.
   
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