In a medium nonreactive saucepan, add vinegar, sugar, garlic, salt, mustard seeds and bay leaf; bring to a boil. Stir in sliced carrots, cover and return to a boil. Reduce heat to low; simmer until carrots are softened, but still crisp, 8 - 10 minutes. Rinse carrots in colander under cold running water; remove bay leaf and serve. Serving: generous 1/2 cup provides: 64 calories, 0 grams fat, 309 mg sodium Per serving: 208 Calories; 1g Fat (5% calories from fat); 4g Protein; 52g Carbohydrate; 0mg Cholesterol; 1169mg Sodium Food Exchanges: 1/2 Starch/Bread; 5 1/2 Vegetable; 1 Other Carbohydrates NOTES : Pungent and spicy with a hint of heat, these crispy chips are absolutely addictive. [Asha] Recipe by: Weight Watchers, May 1996
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 171.9mg||6 %|
|Potassium 867.9mg||23 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 28.2g|
|Protein 3.3g||5 %|
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Calories per serving: 166
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