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Brussels Sprouts Carrot Salad - Culture, Family, Travel, Consumer Reviews - Posted: 4th Oct, 2013 - 1:10pm
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Archived Recipe: SaladPost Date: 4th Oct, 2013 - 1:10pm / Post ID: #
Brussels Sprouts And Carrot Salad
Recipe name:
Brussels Sprouts And Carrot Salad 
Recipe category:
Salad
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Recipe details: Brussels Sprouts and Carrot
10 oz (1) pkg brussel sprouts; 16 oz (1)cn canned carrots; ->OR<- 5 md Carrots; -sliced and cooked 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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TOPIC: Brussels Sprouts And Carrot Salad