Title: Carrot and Raisin Salad
Categories: Diabetic, Side dishes, Vegetables, Fruits
Yield: 9 Humans

3 c Carrot; shredded
1/2 c Low-Calorie Dressing;
1/3 c Seedless raisins;
(1 1/2-oz box)
1/4 ts Salt;
Sugar substitue equivalent
-to 6 ts sugar
Lettuce leaves;

Combine all ingredients, except lettuce, thoroughly. Cover bowl.
Chill 2 hours or longer before serving. Serve on crisp lettuce.

Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g;
PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and
prepare the Low-Calorie Cooked Dressing without salt.

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

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