| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
5 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-oz) Brussel sprouts |
| 1 |
cn |
(16-oz) carrots -or- |
| 5 |
md |
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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