Title: Brussels Sprouts and Carrot Salad
Categories: Salad
Yield: 5 Servings

1 pk (10-oz) Brussel sprouts
1 cn (16-oz) carrots -or-
5 md Carrots; sliced and
-cooked
1/2 c 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 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

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LISTSERVER

MM-RECIPES DIGEST V3 #119

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.