Recipe - Indian Carrot Salad

1 tablespoon Corn oil
1 tablespoon Lime juice
One half teaspoon Cumin; ground
One half teaspoon Cinnamon
One fourth teaspoon Salt
One half teaspoon Garlic; minced
4 cup Carrots; cut or sliced up & cooked
One half cup 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;
Lowsodium 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip