With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar and salt until sugar is dissolved. Add carrot and marinate 5 minutes. Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste. Yield: 2 servings Recipe by: COOKING LIVE SHOW # CL9265
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 20 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 236.2mg||8 %|
|Potassium 1160.3mg||31 %|
|Total Carbohydrate 148.8g||44 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 137.7g|
|Protein 3.9g||6 %|
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Calories per serving: 600
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