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Brussels Sprouts and Carrot Salad

 

Brussels Sprouts and Carrot Salad recipe
31

Yield

10

servings

Prep

15

min

Cook

15

min

Ready

5

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

10 ounces brussels sprouts
16 ounces carrots
canned, or medium carrots, sliced and cooked
½ cup salad dressing, vinaigrette
oil and lemon
*

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 Dressing; mix well.

Cover and refrigerate 4 to 6 hours before using; stir occasionally.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 337% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 205% Vitamin C 29%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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