This recipe provides instructions for making a Brussels sprouts carrot salad. It involves cooking brussels sprouts until tender, draining canned or sliced carrots, and mixing the vegetables together with lemon shaker dressing. The salad is then refrigerated for 4 to 6 hours before serving to allow the flavors to blend. Each serving provides 2 vegetable exchanges with 49 calories, 11 grams of carbohydrates, 3 grams of protein, and 273 milligrams of sodium.

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Brussels Sprouts Carrot Salad
10 oz (1) pkg brussel sprouts;
16 oz (1)cn canned carrots;
and gt;OR and lt; 5 md Carrots;
sliced and cooked 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