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