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Kezia Sullivan relies on just four items for this colorful crunchy salad. "We love it," she writes from Sackets Harbor, New York. It's a snap to make, but if you're really looking to beat the clock, use a bag of shredded carrots.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 443 calories, 30 g fat (5 g saturated fat), 10 mg cholesterol, 293 mg sodium, 43 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Shredded Carrot Salad in Quick Cooking January/February 2004, p22
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Reviewed on Mar. 25, 2011 by 123Jacque
This was a hit, when we had company...no one had ever had any carrot salad! I personally loved it too!
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