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RECIPE: Fennel Apricot Slaw

Balance heavy Thanksgiving meal with crisp light slaw. | Matthew Mead~AP

Balance the heavy Thanksgiving meal with a crisp, light slaw. | Matthew Mead~AP

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Updated: December 17, 2011 8:05AM



MAKES 8 SERVINGS

1/2 cup plain Greek-style yogurt

1/4 cup mayonnaise

3 tablespoons white
balsamic or cider vinegar

1 tablespoon honey

1 tablespoon poppy seeds

1

1/2 teaspoons salt

1/2 teaspoon ground black pepper

3 fennel bulbs, white parts only, trimmed and thinly sliced

1 cup thinly sliced dried apricots

1 cup snow pea pods, sliced lengthwise

In large bowl, whisk together yogurt, mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Add fennel, apricots and snow pea pods, then toss to coat. Serve chilled.

Nutrition facts per serving: 120 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 23 g carbohydrates, 3 g protein, 470 mg sodium, 4 g fiber



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