MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Brussels Sprouts and Carrot Salad
 Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dishes
      Yield: 5 nice folks
 
     10 oz (1) pkg brussel sprouts;            5 md Carrots;
     16 oz (1)cn canned carrots;                    -sliced and cooked
           ->OR<-                            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
 
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