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Carrot-Cucumber Rounds



Ingredients:
2   medium carrots (approximately 3/4-inch diameter)
1   medium cucumber
Directions:
  1. Peel carrots. Cut a thin slice off both ends of carrots and cucumber. Cut cucumber in half crosswise. Remove cucumber seeds using The Corer™.
  2. Insert carrot into center of cucumber; trim off excess carrot, if necessary. Slice cucumber into 14-inch-thick rounds. Repeat with remaining carrot and cucumber half. Serve with dip.

Yield: 12 servings

Nutrients per serving: (2 slices): Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 0 g, Sodium 5 mg, Fiber 0 g