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Carrot, Celery and Pecan Salad
4 Carrots, coarsely chopped
1 Stalk, celery, very thinly sliced
1/2 c Pecan halves
1/4 c Sour cream
2 tb Mayonnaise
1 tb Peach or mango chutney
1 ts Lemon juice
Salt and pepper
In bowl, toss together carrots, celery and pecans. Combine sour cream, mayonnaise, chutney and lemon juice; season with salt and pepper to taste. Pour over carrot mixture; toss to coat. Taste and adjust seasoning. Serve immediately or cover and refrigerate for up to 10 hours. Makes 4 servings
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