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CATEGORY CUISINE TAG YIELD
Vegetables Low fat, Vegetables 4 Servings

INGREDIENTS

1 lb Baby Carrots
2 T Fresh Dill, chopped
2 T Orange Juice
1 T Olive Oil
1/2 t Lemon Zest, finely grated
1/4 t Ground Mustard
1/4 t Salt
1/8 t Ground Black Pepper

INSTRUCTIONS

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 <kirkland@gj.net> on
Jan 01, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 77
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 241.1mg
Potassium: 337.3mg
Carbohydrates: 11.1g
Fiber: 3.6g
Sugar: 6.1g
Protein: 1.1g


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