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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Entry in RSC #9 Ingredients:
4 large carrots, shredded |
1 large fennel bulb, white part only, sliced thin |
1/2 cup chopped dried apricot |
1/2 teaspoon ground cinnamon |
2 oranges, juice of |
1 orange, zest of |
2 tablespoons vegetable oil |
Directions:
1. Combine all ingredients.
2. Mix well.
3. Refrigerate for approx 2 hours.
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