Slice the carrots fairly thin lengthwise. Cut slices into 3/4" lengths. Cook segments in boiling, salted water until just tender. Drain. Toss in pot with remaining ingredients. Serve hot as a side dish or cold as an appetizer accompanying other vegetables.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 20.6mg||1 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 20g|
|Protein 0.1g||0 %|
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Calories per serving: 106
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