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Ingredients
US|METRIC
4 SERVINGS
- 4 large carrots (pared)
- 1 qt. water
- 1 Tbsp. olive oil
- 2 Tbsp. white wine vinegar
- 1/2 tsp. black pepper (cracked)
- 1/8 tsp. nutmeg
- salt (to taste)
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Directions
- Cut carrots into julienne pieces. Boil carrots in 1 quart water about 2 minutes, until crisp-tender. Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt. Cover and refrigerate overnight, if desired. Serve cool or at room temperature.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium240mg7% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A240% |
| Vitamin C8% |
| Calcium4% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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