Brussels Sprouts and Carrot Salad

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Title: Brussels Sprouts and Carrot Salad
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dishes
Yield: 5 nice folks

10 oz (1) pkg brussel sprouts; 5 md Carrots;
16 oz (1)cn canned carrots; -sliced and cooked
->OR<- 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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