Title: Indian Carrot Salad
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dish
Yield: 8 servings
1 tb Corn oil
1 tb Lime juice
1/2 ts Ground cumin
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked
Wheat berries; for garnish
Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and garlic. Sir in carrot. Cover and refregerate
until cold. Serve chilled, garnished with wheat sprouts.
Food Exchanges per serving: 2 Vegetable exchanges
CHO: 10 g; PRO: 1 g; FAT: 2 g; 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 O'Brion and her Meal Master
