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Apricot Salad

1 (12 ounce) can apricot nectar
1/4 cup water
1 package lemon Jello
1/8 teaspoon horseradish
1 cup grated carrots
2 tablespoon lemon juice
1/4 cup blanched almonds, shredded

Heat nectar and water to boiling point, add Jello. Chill then add rest of ingredients. Pour into a large bowl or mold. Serve with French dressing or mayonnaise.

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