Sun Glow Salad
|Carrots||4 Medium, grated|
|Lemon juice||1 Tablespoon|
|Cream||1⁄2 Cup (8 tbs) (For Whipping)|
|Chopped dried apricots||2 Tablespoon|
|Chopped pecans||1 Tablespoon|
|Pumpernickel slice||4 Small, buttered|
1 Place carrots in a medium-size bowl; drizzle honey and lemon juice over; toss to mix well. Chill at least 30 minutes to season.
2 When ready to serve, beat cream with sugar just until it mounds softly in a small bowl; fold in apricots and pecans.
3 Spoon carrot mixture on top of buttered bread slices; top with a fluff of apricot cream and a pecan half, if you wish.