Partially cook the sliced carrots and let them cool. Drain the carrots and layer them with the onion and green pepper in a dish. Combine remaining ingredients in a blender and pour over the carrot mixture. Marinate refrigerated for two days before serving. Posted By Susan Kenzler
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|Serving Size: 1 Serving (1154g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 331 (36%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 27.2g|
|Cholesterol 0mg||0 %|
|Sodium 174.2mg||6 %|
|Potassium 63.5mg||2 %|
|Total Carbohydrate 151.6g||45 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 151.3g|
|Protein 0.5g||1 %|
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Calories per serving: 921
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