Brussels Sprouts And Carrot Salad Recipe
Yield: 5 nice folksRecipe by luhu.jp
Ingredients:
10 ounce: (1) pkg brussel sprouts,
5 medium: Carrots,
16 ounce: (1)cn canned carrots,
-sliced and cooked,
->OR<-,
1/2 cup: Leamon Shaker Dressing,
Directions:
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 Obrion and her Meal-Master
Source from luhu.jp
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 Obrion and her Meal-Master
Source from luhu.jp