Brussels Sprouts Carrot Salad
Ingredients| 10 oz (1) pkg brussel sprouts 16 oz (1)cn canned carrots, >or<- 5 medium carrots, sliced and cooked 1/2 cup leamon shaker dressing |
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Cook brussels sprouts according to package directions until they are
crisp but tender; drain. Drain carrots and put them in a bowl; add
brussels sprouts and Lemon Shaker Dressing; mix well. Cover and
refrigerate 4-6 hours before using; stir occasionally.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g;
PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking
brussels sprouts and from Lemon Shaker Dressing.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via
Nancy O brion and her Meal-Master
Servings:
5
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