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. Toss with slivered almonds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.01 Kcal (653 kJ) | ||
| Calories from fat | 96.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.69g | 16% | |
|---|---|---|---|
| Sodium | 54.44mg | 2% | |
| Potassium | 290.77mg | 6% | |
| Total Carbs | 14.76g | 5% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 1mg | 33% | |
| Iron | 4.3mg | 24% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.98 Kcal (523 kJ) | ||
| Calories from fat | 77.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 16% | |
|---|---|---|---|
| Sodium | 43.61mg | 2% | |
| Potassium | 232.94mg | 6% | |
| Total Carbs | 11.82g | 5% | |
| Sugars | 7.92g | 40% | |
| Dietary Fiber | 2.29g | 11% | |
| Protein | 1.23g | 3% | |
| Vitamin C | 12.1mg | 25% | |
| Vitamin A | 0.8mg | 33% | |
| Iron | 3.5mg | 24% | |
| Calcium | 29.6mg | 4% | |
* 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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