Brussels Sprouts and Carrot Salad

5 hours Prep: 20 minutes

100 calories per serving view nutrition facts

5 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

10	ounces	brussel sprouts
5	medium	carrots	sliced, cooked
1/2	cup	salad dressing	leamon shaker

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 103g

Amount per Serving

Calories 100 62% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 477mg	20%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 1.0g	2%

Vitamin A	208%		Vitamin C	25%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Picnic

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...