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Title: Carrot and Raisin Salad
Categories: Diabetic Side Vegetable Fruit
Yield: 9 Humans
| 3 | c | Carrot; shredded |
| 1/2 | c | Low-Calorie Dressing; |
| 1/3 | c | Seedless raisins; |
| (1 1/2-oz box) | ||
| 1/4 | ts | Salt; |
| Sugar substitue equivalent to 6 ts sugar | ||
| Lettuce leaves; |
Combine all ingredients, except lettuce, thoroughly. Cover bowl. Chill 2 hours or longer before serving. Serve on crisp lettuce.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g; PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and prepare the Low-Calorie Cooked Dressing without salt.
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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