Indian Carrot Salad

1 tb Corn oil

1 tb Lime juice

1/2 ts Cumin; ground

1/2 ts Cinnamon

1/4 ts Salt

1/2 ts Garlic; minced

4 c Carrots; sliced & cooked

1/2 c Wheat sprouts or cooked

Wheat berries; for garnish Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is suitable. Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.,R.D.,M.S. and Matharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master