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Salads: SHREDDED CARROTS WITH APRICOTS AND CRANBERRIES - Thank you Maria, Staff Site
1 Cup minced Onion
4 Cups Shredded Carrots
1/2 Cup dried Apricots slivered
1/2 Cup dried Cranberries
1/2 Cup Fat Free Chicken Broth
2 TBSP Red Wine Vinegar
Salt and Pepper to taste
1/4 Cup Light butter or Margarine

Serves 6, 2 Points per serving

Melt butter in a large skillet. Add onions and cook until lightly brown. Add carrots, apricots and cranberries and stir. Add chicken broth and vinegar and cook over medium heat until all liquid has evaporated. Salt and pepper to taste. This is a wonderful addition to your holiday menu and it is very very tasty.

cblessum on 8/2/2007