Instructions: * Carrots should be peeled and cut into 2" X 1/4" julienned pieces.

Place carrots in a large skillet. Add water to cover. Cover skillet and heat to boiling. Boil until carrots are crisp tender, about 3 minutes.

Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain carrots and toss with vinaigrette. Serve warm or at room temperature or refrigerate and serve cold. 90 calories per serving.

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