• 3 c. carrots, sliced thin

• 2 T. Newman's Own Light Raspberry &      Walnut Dressing

• 1/4 c. whole cranberry sauce

• 1 T. chopped pecans (or walnuts)

Directions: 

Combine carrots, dressing, and cranberry sauce in a medium sauce pan over medium heat.  Boil carrots to desired tenderness.  

Add chopped walnuts and serve.  

Servings: 6 - 1/2 c. servings

Nutrition information per serving:    53 calories, 1.5 gm fat, .5 gm protein, 1.6 gm fiber