1. Source: www.fatfast.net/Articles/Article/2/3331
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Brussels Sprouts and Carrot Salad
10 oz (1) pkg brussel sprouts;
16 oz (1)cn canned carrots;
and gt;OR and lt; 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