| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 5 | Servings | ||
INGREDIENTS
| 1 | 10-oz Brussel sprouts | |
| 1 | 16-oz carrots -or- | |
| 5 | Carrots, sliced and | |
| cooked | ||
| 1/2 | c | Lemon Shaker dressing |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 58.5mg
Sodium: 93mg
Potassium: 371.3mg
Carbohydrates: 5.8g
Fiber: 1.7g
Sugar: 2.9g
Protein: 21.9g