Originally published as Orange Carrot Salad in Country December/January 1994, p49
This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.
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|Serving Size: 1 - (167g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1013.5mg||35 %|
|Potassium 424.4mg||11 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13g|
|Protein 1.5g||2 %|
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Calories per serving: 72
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