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Carrot and Pear Salad
2 c Carrot coins; cooked
1/4 c Plain yogurt
1/8 ts Cinnamon
4 Pear halves; fresh or canned, drained
Put the carrots into the refrigerator to chill while you blend the
yogurt and cinnamon in a small bowl and set aside.
Prepare the fresh pears and sprinkle them with the lemon juice to
keep them white; or, drain the canned pear halves. Arrange the pears
on crisp lettuce leaves.
Divide the carrots evenly and arrange them in center of each pear
half, either in a mound or in domino rows. Pour the yogurt mixture
over the carrots and pears and serve at once.
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