Nutrition Facts
Nutrition Facts
Calories | 109 | |
---|---|---|
Total Fat | 7.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.0 g | |
Monounsaturated Fat | 5.0 g | |
Cholesterol | 0 mg | |
Sodium | 58 mg | |
Total Carbohydrate | 12 g | |
Dietary Fiber | 2 g | |
Sugars | 8 g | |
Protein | 1 g |
Dietary Exchanges
1½ fat, 2 vegetable
Ingredients
-
1 pound carrots, cut into 1/4-inch slices (pennies) -
1 small onion, finely chopped -
1 medium bell pepper (any color), finely chopped -
1/4 cup olive oil (extra virgin preferred) -
8 ounces canned, no-salt-added tomato sauce -
1/3 cup apple cider vinegar -
1/2 teaspoon Dijon mustard (lowest sodium available) -
1/2 teaspoon soy sauce (lowest sodium available) -
2 tablespoons brown sugar
Directions
-
Put the carrots in a medium pot. Cover with water. Bring to a boil over high heat. Reduce the heat to medium high. Cook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander. -
In the same pot, stir together the remaining ingredients. Cook over medium heat for 2 to 3 minutes, or until heated through and well combined, stirring constantly. Stir in the vegetables, tossing to coat. Serve warm. (Or, to serve as a cold salad, cover and refrigerate for 4 hours.)