Brussels Sprouts and Carrot Salad

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  • 10 oz (1) pkg brussel sprouts
  • 16 oz (1) can canned carrots or 5 med carrots, sliced and cooked
  • 1/2 cup lemon shaker dressing


  1. Cook brussels sprouts according to package directions until they are crisp but tender; drain.
  2. Drain carrots and put them in a bowl
  3. add Brussels sprouts and lemon shaker dressing; mix well.
  4. Cover and refrigerate 4–6 hours before using; stir occasionally.

Nutritional information[edit]

Food exchange per serving: 2 vegetable exchanges; calories: 49; cho: 11g; pro: 3g; sod: 273 mg; cho: 0 mg; low-sodium diets: omit salt in cooking Brussels sprouts and from lemon shaker dressing.