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Indian Carrot Salad

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Yield: 8 servings

1 tb Corn oil 1/2 ts Garlic; minced
1 tb Lime juice 4 c Carrots; sliced + cooked
1/2 ts Cumin; ground 1/2 c Wheat sprouts or cooked
1/2 ts Cinnamon Wheat berries; for garnish
1/4 ts Salt

Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate
until cold. Serve chilled, garnished with wheat sprouts.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61;
Low-sodium diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton

Brought to you and yours via Nancy OBrion and her Meal Master

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Comments

Indian Carrot Salad<br /> Yield: 8 servings<br /> <br /> 1 tb Corn oil 1/2 ts Garlic; minced<br /> 1 tb Lime juice 4 c Carrots; sliced + cooked<br /> 1/2 ts Cumin; ground 1/2 c Wheat sprouts or cooked<br /> 1/2 ts Cinnamon Wheat berries; for garnish<br /> 1/4 ts Salt <br /> <br /> Whisk oil and lime juice together in large bowl. Whisk in cumin,<br /> cinnamon, salt and grlic. Sir in carrot. Cover and refregerate<br /> until cold. Serve chilled, garnished with wheat sprouts.<br /> <br /> Food Exchanges per serving: 2 VEGETABLE EXCHANGES<br /> <br /> CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61;<br /> Low-sodium diets: This recipe is suitable.<br /> <br /> Source: The Art of Cooking for the Diabetic by Mary Abbot<br /> Hess.,R.D.,M.S. and Matharine Middleton<br /> <br /> Brought to you and yours via Nancy OBrion and her Meal Master<br /> <br />
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