Try this Pickled Baby Carrot with Mustard Seeds Honey and Dill recipe, or contribute your own.
Suggest a better descriptionBlend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill. Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:58:11 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Batch (1328g) | ||
Recipe Makes: 1 | ||
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Calories: 705 | ||
Calories from Fat: 45 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 712.8mg | 25 % | |
Potassium 2343.8mg | 62 % | |
Total Carbohydrate 152.2g | 45 % | |
Dietary Fiber 29.6g | 118 % | |
Sugars, other 122.5g | ||
Protein 9.8g | 14 % | |
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: 705
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