Try this Copper Penny Carrot Salad recipe, or contribute your own.
Suggest a better descriptionDrain carrots, pour into large bowl. Add onions and bell pepper into bowl. Combine remaining ingredients, bring to boil. Pour over carrot mixture, mix well and referigerate. The longer it marinates, the better it is. R.S.--Opelousas, La.
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Serving Size: 1 Serving (688g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1587 | ||
Calories from Fat: 338 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 27.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1092.3mg | 38 % | |
Potassium 358.3mg | 9 % | |
Total Carbohydrate 320.3g | 94 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 318.1g | ||
Protein 2.8g | 4 % | |
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: 1587
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