Preparation time: 15 mins
2 medium carrots, peeled, cut into julienne strips
1 green pepper, seeded & thinly sliced
2 fresh apricots, cut into silvers
1/2 lb bean sprouts
1/4 cup oil & vinegar dressing
2 tbsp pineapple juice
1 tbsp sesame seeds, toasted
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.