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Directions Total Time: 15 min

  1. Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.
  2. In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
7.0 g
Saturated Fat
1.0 g
Polyunsaturated Fat
0.8 g
Monounsaturated Fat
4.9 g
0 mg
58 mg
12 g
2 g
8 g
1 g
Dietary Exchanges

2 vegetable, 1½ fat

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