Serves 4

4 cups broccoli florets
1 cup thinly sliced carrots
1 small red pepper, cut into thin strips
3/4 cup sliced water chestnuts
1/2 cup chopped red onion
1/2 cup chopped dried apricots
1/3 cup raisins

Dressing:
1/4 cup chopped fresh parsley
1/4 cup each light mayonnaise and sour cream
2 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
freshly ground pepper to taste

Steam broccoli and carrots until tender crisp; drain and rinse under cold water; drain well.
In a serving cowl, combine broccoli, carrots , red pepper, water chestnuts, red onion, dried apricots and raisins.
Whisk together parsley, mayonnaise, sour cream, lemon juice, garlic and pepper. Pour over salad; toss to coat.
Cover and refrigerate. Serve chilled.

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