Yield: 6 Servings
|1||Green pepper; cut in rings|
|1||Onion; cut in rings|
|Copper carrot sauce|
Pee, slice and boil carrots in salted water until barely tender. Drain and cool. Layer carrots, peppers and onions in bowl. Pour reserved sauce over vegetables, cover and refrigerate overnight.
Nutritional info per serving: 148 cal; 4g pro, 34g carb, .8g fat(4%)
Source: Kathy Allsworth, Davie, Fl Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96