1/2 c. carrots, diced
1/4 c. finely chopped red onion
1/2 c. dried apricots, diced
1/2 c. sliced almonds
1/2 c. Bacos or crisply fried bacon, crumbled
Dressing:
1 T. celery flakes
3/4 c. mayonnaise
1/4 c. olive oil
1/2 tsp. Salt
1 tbsp. Apple cider vinegar
Recipe provided by Anne Eacono and served at the WCGS board meeting August 10, 2006.