Photo: Anna Pelzer
Ingredients
- =
- 10 oz (1) pkg brussel sprouts
- 16 oz (1)cn canned carrots
- ->or
- 5 med carrots
- -sliced and cooked
- 1/2 cup leamon shaker dressing
- =
Directions
1
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.
Recipe sourced from
fandom