Marinated Carrots
Thinly slice vegetables and set aside. I purchased carrots already sliced in 2 lb bag. Mix remainder of the ingredients (prepared mustard thru vinegar) to make the marinade. Mix the vegetables in the marinade sauce and let stand in refrigerator for up to 2 days. Pour vegetables and marinade sauce in sauce pan and cook until vegetables are tender.
I use the splenda brown sugar blend to reduce calories and sugar.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 211 | ||
Calories from Fat: 35 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 132.2mg | 41 % | |
Sodium 11157.7mg | 385 % | |
Potassium 910.4mg | 24 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 28.9g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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