Extract juice from carrots and reserve 2/3 cup juice and 1 cup pulp. Whisk together carrot juice and tahini until well blended. Mix together in pulp and remaining ingredients. Spread generously on whole grain toast and top with lettuce. Per serving (spread only): 257 cal; 5 g prot; 207 mg sod; 12 g carb; 11 g fat; 0 mg chol; 126 mg calcium Vegetarian Gourmet, Summer 1993/MM by DEEANNE
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (66%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 75.8mg||3 %|
|Potassium 328.5mg||9 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 7.6g|
|Protein 4.1g||6 %|
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Calories per serving: 151
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