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“These carrots make a beautiful presentation and are absolutely delicious,” says Jennifer Cain from Bel Air, Maryland. “They’ve been a hit with everyone who has tasted them, including my husband, who doesn’t typically care for carrots!”
This recipe is:
Nutritional Facts 3/4 cup equals 78 calories, 2 g fat (trace saturated fat), 0 cholesterol, 318 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
Originally published as Crunchy Carrot Salad in
Light & Tasty
April/May 2007, p63
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