In a large saucepan, cook carrots in a small amount of boiling water for 2 minutes. Add peas; cook 5 minutes longer. Drain; rinse in cold water and drain again. Place in a bowl; add celery, cheese and onions.
In a small bowl, combine the remaining ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.9mg||2 %|
|Sodium 222.2mg||8 %|
|Potassium 209mg||5 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 9.2g|
|Protein 6.8g||10 %|
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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: 99
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