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There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard.
This recipe is:
Nutritional Analysis: One serving (1/2 cup) equals 114 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 58 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
Originally published as Herbed Apricots 'n' Carrots in
Taste of Home
October/November 2003, p22
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