Recipe - Brussels Sprouts And Carrot Salad

1 pack (10oz) Brussel sprouts
1 cn (16oz) carrots or
5 md Carrots; cut or sliced up and
cooked
One half cup Lemon Shaker dressing

Date: 27 Apr 96 22:27:51 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM
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 46
hours before using; stir occasionally.

Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g; PRO:
3g; SOD: 273mg; CHO: 0mg; Lowsodium 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

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