Photo by: Becky Luigart-Stayner
This simple side dish works with various meat main dishes, such as the Carbonnade à la Flamande and Sweet Vermouth Chicken. This is an easy dish for a guest to bring, too.
Cooking Light DECEMBER 2005
Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well. Place carrots and remaining ingredients in a large bowl; toss gently.
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