Norwegian Beet Salad

Anore Jones, Three Rivers, CA
Serving Size : 4

1 (6 oz) beet
1 (6 oz) carrot
1 (6 oz) apple
1 cup chopped pecans or walnuts
1/2 cup shredded dried coconut (sweetened or unsweetened)
2 tablespoons lemon juice
1 tablespoon minced fresh ginger
1 tablespoon Asian (toasted) sesame oil (or olive oil)
chopped fresh parsley

Peel and shred beet, carrot, and apple. Combine in a bowl. Add nuts,
coconut, lemon juice, ginger, and oil to beet mixture. Stir and sprinkle
with parsley. Season salad with salt to taste.

245 cal., 73% (180 cal.) from fat; 2.6 g protein; 20 g fat (3.7 g sat.);
18 g carbo (3.6 g fiber); 47 mg sodium; 0 mg chol.

Source:"Sunset Magazine, March 1998"
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Per Serving (excluding unknown items): 55 Calories; trace Fat (4.0%
calories from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 36mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fruit.

NOTES : A beet salad that Anore Jones enjoyed on a trip to Oslo inspired
this crisp, fresh version she created in her California kitchen. And as a
native Alaskan, she likes to cook a caribou roast to go with the salad.

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