Brussels Sprouts And Carrot Salad Recipe
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Ingredients : Brussels Sprouts And Carrot Salad Recipe
10 oz Brussels sprouts
16 oz canned carrots, or
5 medium carrots, sliced and cooked
1/2 cup lemon 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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