2 medium carrots, peeled, cut into julienne strips
1 green pepper, seeded & thinly sliced
2 fresh apricots, cut into silvers
225 g bean sprouts 1/2 lb
50 ml oil & vinegar dressing 1/4 cup
30 ml pineapple juice 2 tbsp
15 ml sesame seeds, toasted 1 tbsp
In a large bowl; toss carrots, pepper, apricots and bean sprouts.
In a small bowl; blend dressing and juice.
Pour mixture over vegetables; tossing well. Sprinkle sesame seeds over top.
Serves 4