Harvest Carrot Salad

2 1/2 Cups Shredded Carrots
1/2 Cup Chopped Celery
2 Cups (One 16 Oz. Can) Apricot Halves, packed in fruit juice, drained and coarsely chopped, and 2 Tbsp. liquid reserved
1/4 Cup Raisins
3 Tbsp. (3 / 4 Oz.) Chopped Pecans
1/2 Cup Fat-Free Mayonnaise
1/2 teas. Watkins Apple Bake Seasoning

In a large bowl, combine carrots, celery, apricots, raisins, and pecans. In a small bowl, combine mayonnaise, reserved apricot liquid, and Apple Bake Seasoning. Cover and refrigerate for at least one hour. Gently stir again just before serving. (serves 6 (2/3 cup)

Each serving equals: 118 calories, 2 gm fat, 1 gm protein, 24 gm carbohydrate, 202 mg sodium, 31 mg calcium, 3 gm fiber

Diabetic Exchange: 1 vegetable, 1 fruit, 1/2 fat
Healthy Exchange: 1 vegetable, 1 fruit, 1/2 fat, 13 optional calories

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