Fill a medium saucepan with 1 inch of water, set a steamer basket inside and place over medium heat. Add the carrots and steam until tender-crisp, 8-10 minutes. In a medium bowl, combine the dill, orange juice, olive oil, lemon zest, mustard, salt and pepper and whisk until blended. In a large bowl, combine the carrots and dill mixture and toss to mix well. To serve, divide among 4 individual plates. Recipe by: Jane Fonda Cooking For Healthy Living Posted to recipelu-digest Volume 01 Number 432 by James and Susan Kirkland
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 87.8mg||3 %|
|Potassium 289.8mg||8 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 7g|
|Protein 0.9g||1 %|
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Calories per serving: 52
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