Blend together first 4 ingredients completely. Cook carrots in boiling salted water until just crisp-tender, about 5 minutes. Drain well. Toss carrots with dressing. Cool to room temperature. Cover and chill overnight. (Can be made 3 days ahead.) Serve carrots at room temperature, mixed with dill. Adapted from a recipe in Bon Appetit, November 1994 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:58:11 -0500 From: email@example.com (S.Pickell)
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|Serving Size: 1 Batch (1328g)|
|Recipe Makes: 1|
|Calories from Fat: 45 (6%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 712.8mg||25 %|
|Potassium 2343.8mg||62 %|
|Total Carbohydrate 152.2g||45 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 122.5g|
|Protein 9.8g||14 %|
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Calories per serving: 705
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