Brussels Sprouts And Carrot Saladdiabetic, salads, side dishes, vegetables, vegetarian 10 oz (1) pkg brussel sprouts 16 oz (1)cn canned carrots; >or<- 5 medium carrots; sliced and cooked 1/2 cup 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 |
