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Title: Brussels Sprouts and Carrot Salad
Categories: Diabetic Salad Vegetable Vegetarian Side
Yield: 5 Nice folks
| 10 | oz | (1) pkg brussel sprouts; |
| 16 | oz | (1)cn canned carrots; >OR<- |
| 5 | md | Carrots; sliced and cooked |
| 1/2 | c | Leamon Shaker Dressing; |
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
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