Directions:
- In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
- In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
- Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.78 Kcal (577 kJ) | ||
| Calories from fat | 81.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.09g | 14% | |
|---|---|---|---|
| Sodium | 53mg | 2% | |
| Potassium | 262.97mg | 6% | |
| Total Carbs | 13.6g | 5% | |
| Sugars | 9.28g | 37% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.2mg | 24% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.96 Kcal (502 kJ) | ||
| Calories from fat | 71.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 14% | |
|---|---|---|---|
| Sodium | 46.15mg | 2% | |
| Potassium | 228.97mg | 6% | |
| Total Carbs | 11.85g | 5% | |
| Sugars | 8.08g | 37% | |
| Dietary Fiber | 2.2g | 10% | |
| Protein | 0.72g | 2% | |
| Vitamin C | 12.9mg | 25% | |
| Vitamin A | 0.9mg | 33% | |
| Iron | 3.7mg | 24% | |
| Calcium | 24.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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