Try this Carrot and Orange Salad recipe, or contribute your own.
Suggest a better descriptionSoften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups hot water. Stir until dissolved. Add orange and lemon juice. Set aside to stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure mold has been rinsed in cold water. Chill. Unmold on lettuce leaves. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.4mg | 1 % | |
Potassium 229.6mg | 6 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.2g | ||
Protein 4g | 6 % | |
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: 44
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