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- 2 pounds carrots, sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, cut into thin strips
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup distilled white vinegar
- 2 teaspoons almond extract
- 1 teaspoon dried basil
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 9.3g|
|Saturated Fat 1.5g|
|Total Carbohydrate 15.4g|
|Dietary Fiber 2.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|