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APRICOT SALAD
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1 (12 oz.) can apricot nectar
1/4 c. water
1 pkg. lemon Jello
1/8 tsp. horseradish
1 c. grated carrots
2 tbsp. lemon juice
1/4 c. blanched almonds, shredded
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Heat nectar and water to boiling point, add Jello. Chill then add rest of ingredients. Pour into a large bowl or mold. Serve with French dressing or mayonnaise.
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Source: http://www.nancys-kitchen.com
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