Title: Indian Carrot Salad
Categories: Diabetic Salad Vegetable Vegetarian Side
Yield: 8 Servings

1	tb	Corn oil
1	tb	Lime juice
1/2	ts	Cumin; ground
1/2	ts	Cinnamon
1/4	ts	Salt
1/2	ts	Garlic; minced
4	c	Carrots; sliced & cooked
1/2	c	Wheat sprouts or cooked
		Wheat berries; for garnish

Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.,R.D.,M.S. and Matharine Middleton

Brought to you and yours via Nancy O'Brion and her Meal Master

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