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"Years ago, we enjoyed chilled pickled carrots in a restaurant," recalls Pat Walter of Pine Island, Minnesota. "They were so good I hunted through my cookbooks until I found a similar recipe. It's a refreshing change from traditional picnic fare."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 309 calories, 28 g fat (3 g saturated fat), 0 cholesterol, 630 mg sodium, 16 g carbohydrate, 4 g fiber, 1 g protein.
Originally published as Pickled Carrot Salad in Quick Cooking March/April 1999, p52
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