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Kitchen Mailbox Countdown to Dinner Dining
Paradise Carrot Salad

1/2 cup chopped dried apricots
4 cups shredded carrots
1 cup crushed pineapple, drained (2 tablespoons liquid reserved)
3/4 cup plain yogurt
1 teaspoon coconut extract

Place apricots in a glass measuring cup and microwave on high for 30 seconds to plump fruit. Mix carrots, pineapple and apricots in a medium bowl. Add yogurt, reserved pineapple juice and coconut extract. Stir to combine. Cover and refrigerate at least 30 minutes.

Recipe from http://www.fathersworld.com

Thursday, January 27, 2000

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